Roasted Green Beans with Garlic, Lemon, Pine Nuts & Parmesan
Total Time
40 Minutes
Prep Time
15 Minutes
Cook Time
25 Minutes
Rating
4.91 out of 5 stars
(102)
Ingredients
6-8 servings
- ⅓ cup pine nuts
- 2 pounds fresh green beans, stem ends trimmed
- ¼ cup thinly sliced garlic, from 7 to 10 cloves
- 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
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Preparation
Step 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.
Step 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 the hot pan as they will continue to cook). Set aside.
Step 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).
Step 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.
Step 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.
Step 6
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Chef's notes
Roasted green beans can be made ahead as they reheat beautifully and are just as delicious at room temperature.
