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, not to mention vegetable, dishes I’ve ever had. 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. This is a great dish for entertaining because it can be made ahead and served at room temperature.

What you’ll need to make roasted green beans with Garlic, Lemon, Pine Nuts & Parmesan

To speed this recipe up, use pre-washed and trimmed beans in a bag; it’s a huge timesaver. For the cheese, 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.”

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).

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 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.

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.

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