Roasted Green Beans with Garlic, Lemon, Pine Nuts & Parmesan

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Roasted green beans are a revelation, especially when tossed with chunks of garlic, lemon, pine nuts, and cheese.

Dish of roasted green beans with garlic, lemon, pine nuts, and parmesan.

While roasting is a popular cooking method for many vegetables, it’s not typically used for green beans—but it should be! Roasted green beans are truly a revelation. Unlike boiled green beans, which are bland and squeaky when you bite into them, roasted beans are tender, caramelized, slightly shriveled, and full of flavor. This version from Washington, DC chef Ris Lacoste, featured in Fine Cooking, is one of the best green bean—and vegetable—dishes I’ve ever tasted. The beans are roasted with heaps of sliced garlic, which turn mellow and sweet, and finished with bright lemon juice and zest, nutty Parmigiano-Reggiano, and crunchy toasted pine nuts. I love serving these alongside parmesan crusted chicken or a simple steak. They can also be made ahead, as they reheat beautifully and are just as delicious at room temperature.

“I’m obsessed! SO much flavor. Made these as part of a Mother’s Day meal, and I’m officially adding them into my rotation. YUM!”

Haley

What You’ll Need To Make Roasted Green Beans WIth Garlic, Lemon, Pine Nuts, And Parmesan

roasted green beans ingredients
  • Pine Nuts: These lightly toasted nuts add a rich, buttery flavor and a pleasant crunch that complements the tender green beans.
  • Fresh Green Beans: The star of the dish, green beans provide a crisp, fresh texture that holds up well during roasting, making them perfect for absorbing the garlicky olive oil and lemon flavors. To speed this recipe up, use pre-washed and trimmed beans in a bag; it’s a huge timesaver.
  • Garlic: When thinly sliced and roasted, the garlic infuses the beans with a deep, savory flavor, becoming slightly caramelized and mellowing out the sharpness of raw garlic.
  • Extra Virgin Olive Oil: The olive oil coats the beans, ensuring they roast evenly while adding a smooth, subtly fruity richness that enhances the dish’s overall flavor.
  • Lemon Zest: Adds a bright, citrusy fragrance and flavor that lifts the richness of the oil and garlic, bringing a refreshing contrast to the earthy beans and buttery pine nuts.
  • Sugar: A small amount of sugar helps balance the acidity of the lemon and enhances the caramelization of the green beans during roasting.
  • Lemon Juice: This adds a tangy brightness that pairs beautifully with the roasted garlic and nuts, cutting through the richness of the dish.
  • Coarsely Shredded Parmigiano-Reggiano: The cheese melts slightly over the warm beans, providing a salty, umami flavor that ties all the ingredients together with a creamy finish. Be sure to use authentic Parmigiano-Reggiano. You can always tell if it’s authentic by looking at the rind, which is embossed with the “Parmigiano-Reggiano” repeatedly. If you’re buying the cheese already grated, make sure it is labeled “Parmigiano Reggiano,” rather than “Parmesan.”
  • Jump to the printable recipe for precise measurements

Step-By-Step Instructions

To begin, in a small dry skillet over medium heat, toast the pine nuts until golden. Watch carefully and stir frequently as they can burn quickly (and they’re expensive).

toasting pine nuts in small skillet

Put the green beans in a large bowl. Add the sliced garlic, olive oil, 1 tablespoon of the lemon zest, kosher salt, pepper, and sugar.

green beans, olive oil, lemon zest, garlic, salt, pepper, and sugar in bowl

Toss well.

tossed green beans

Transfer the mixture to a prepared baking sheet. Don’t leave any flavor behind: use a rubber spatula to scrape all of the oil and seasoning out of the bowl and onto the beans.

green bean mixture on baking sheet

Roast the beans and garlic for 15 minutes. Stir with a spatula to promote even cooking, then continue roasting until the beans are tender throughout, about 10 minutes more. The beans should be fully cooked, with some lightly browned but not shriveled.

roasted green beans on baking sheet

Add the lemon juice, Parmigiano-Reggiano, remaining lemon zest, and pine nuts to the roasted green beans.

adding lemon zest, cheese, and pine nuts to the roasted green beans

Toss well, then taste and adjust seasoning if necessary.

tossed roasted green beans on baking sheet

Transfer to a serving platter and serve hot or room temperature. Vegetables don’t get much better. Enjoy!

Roasted green beans in a serving dish.

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Roasted Green Beans with Garlic, Lemon, Pine Nuts & Parmesan

Roasted green beans are a revelation, especially when tossed with chunks of garlic, lemon, pine nuts, and cheese.

Servings: 6 to 8
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes

Ingredients

  • ⅓ cup pine nuts
  • 2 pounds fresh green beans, stem ends trimmed
  • ¼ cup thinly sliced garlic, from 7 to 10 cloves, (a medium clove should yield 4 slices)
  • 6 tablespoons extra virgin olive oil
  • 1½ tablespoons lemon zest
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon sugar
  • 1½ tablespoons freshly squeezed lemon juice
  • 6 tablespoons coarsely shredded Parmigiano-Reggiano

Instructions

  1. Set an oven rack in the middle position and preheat the oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil.
  2. In a small dry skillet over medium heat, toast the pine nuts until golden. Watch carefully and stir frequently as they can burn quickly. Immediately transfer the nuts to a small bowl (don't leave them in hot pan as they will continue to cook). Set aside.
  3. Put the green beans in a large bowl. Add the sliced garlic, olive oil, 1 tablespoon of the lemon zest, kosher salt, pepper, and sugar; toss well. Transfer the mixture to the prepared baking sheet (don’t leave any flavor behind: use a rubber spatula to scrape all of the oil and seasoning out of the bowl and onto the beans).
  4. Roast the beans and garlic for 15 minutes. Stir with a spatula to promote even cooking, then continue roasting until the beans are tender throughout, about 10 minutes more. The beans should be fully cooked, with some lightly browned but not overly shriveled.
  5. Add the lemon juice, Parmigiano-Reggiano, remaining ½ tablespoon lemon zest, and pine nuts to the beans and toss well. Taste and adjust seasoning with salt, pepper and lemon juice if necessary. Transfer to a serving platter and serve hot or room temperature.

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 264
  • Fat: 21 g
  • Saturated fat: 4 g
  • Carbohydrates: 14 g
  • Sugar: 6 g
  • Fiber: 5 g
  • Protein: 8 g
  • Sodium: 448 mg
  • Cholesterol: 6 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Comments

  • I’m obsessed! SO much flavor. Made these as part of a Mother’s Day meal, and I’m officially adding them into my rotation. YUM!

    • — Haley on May 13, 2024
    • Reply
  • Green beans are my least favorite green vegetable, unless they are prepared well. Oh boy, does this recipe fit that bill! Absolutely delicious. Served this at a family dinner and people were raving. Thank you for this excellent dish!

    • — Christine on May 10, 2024
    • Reply
  • While I immensely loved the taste, I prefer my beans crispy to the bite. Next time I will sauté the beans in a pan until crispy then follow the rest of the directions.

    • — Lulu on April 8, 2024
    • Reply
  • This looks great, thanks for the recipe! I’m going to try making this for a dinner party this weekend, but some of my peeps can’t do lactose. Would you recommend just skipping the Parmesan, or would you add some nutritional yeast that can often be used for a salty/umami replacement?

    • — Deb on December 28, 2023
    • Reply
    • I’d go with the nutritional yeast. I’d love to hear how they come out!

      • — Jenn on December 28, 2023
      • Reply
  • I made these with haricot beans and just reduced the olive oil by a Tlbs and the cooking time a bit (kept an eye on them) and shook the pan half way between roasting and these were the absolute best green beans I have ever had ! Loved them and so easy! Thanks so much

    • — Ann Gildner on December 18, 2023
    • Reply
    • I second that! They are the best ever!

      • — Elaine on January 9, 2024
      • Reply
  • I love your roasted vegetables recipes.
    I would love for you to include air fryer time and temperature.
    Thanks

    • — HS on November 29, 2023
    • Reply
    • Glad you like them! I don’t own an air fryer so unfortunately, I can’t tell you about timing and temperature for them. These tips () may help though.

      • — Jenn on November 29, 2023
      • Reply
  • Tried this recipe tonight as a “trial run” before Thanksgiving. It was AMAZING. My husband and I had seconds, and then thirds! Loved the combination of flavors from the lemon, garlic, and pine nuts. Will definitely be making for Thanksgiving this year. Thank you for sharing this recipe. Well done!

    • — Maria on November 18, 2023
    • Reply
  • Delicious. Next time I think I’ll use only 4tbsp. Oil. We loved it. I have your books and have tried other recipes. Always good.

    • — Germaine on November 12, 2023
    • Reply
  • Don’t make these unless you want to be instantly addicted! Absolutely my favorite way to make green beans now – they are requested by family EVERY Thanksgiving. The recipe does take some time to prep but it’s totally worth it.

    • — Christy on November 12, 2023
    • Reply
  • Love this recipe! And, I just made your Szechuan Beans – cooking them using a non-stick skillet on the stovetop – until they were slightly wilted/browned. They were delicious! I wonder if I could do the same with this recipe – cooking the green beans on the stovetop – instead of roasting them in the oven – until they are slightly wilted as well. Then add all the other goodies at the end? Seems like it might work?

    • — Karen on August 3, 2023
    • Reply
    • I think that should work. I’d love to hear how they turn out if you try it!

      • — Jenn on August 4, 2023
      • Reply

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