Well, here we are again.
Another winter day, another winter storm.
It seems like this is becoming an all-too-often forecast for Oklahoma. One day it’s 70 degrees and sunny, the next day we’re facing an onslaught of snow and ice. Luckily, I skidaddled away from work just in the nick of time today. Our snow-and-winter-Armageddon won’t start until this afternoon.
Unfortunately, that means I’ll have some popsicle fingers trying to get my car out from under a sheet of ice when I head into work later tonight. Here’s hoping our snow routes in the metro really do get treated first.
I like working when the weather starts to get crazy—not driving in it. I hate driving in it. The last time I went to work when there was just a light icing on the roads the highway looked like a scene from The Walking Dead: cars littered willy-nilly across the crest of a hill. It’s terrifying. Oklahomans are known for their kindness and steak affinity—not for their winter weather driving habits.
I’m trying to toast myself up in my warm abode before worrying about the commute into work later tonight. I’m lucky that I have plenty of “warm you up from the inside out” type foods at my disposal. I’ve got a great cajun recipe (to be posted soon!) that has a bit of heat to eat for dinner tonight, plus these amazing green beans I roasted over the weekend.
Truth be told, these didn’t turn out exactly how I wanted. I was envisioning roasted green beans encrusted in a parmesan crunch. What I got was the parmesan melting to the baking sheet! For what they lack in beauty they make up for in taste, though. All you have to do is scrape up all those good melty bits and eat them all together in a bowl.
These green beans are seriously addicting. I’ve been munching on them for my lunch at work. Honestly, the side is better than the main dish in this scenario! Garlic and parmesan are just meant to be together and adding roasted green beans to the mix…that’s perfection right there.
I’m not sure how you’d get the parmesan to really stick and get all crispy for this. Maybe cook them longer? A higher heat? If you don’t mind the less-than-stellar looks, you’ll really enjoy them as a side. The flavor is out of this world.
Garlic Parmesan Roasted Green Beans
Garlicky, cheesy roasted green beans that cook in a snap.
- 1 lb. fresh green beans, ends snapped off
- 2 TBS. olive oil
- 2 cloves garlic, minced
- 1/2 tsp. garlic powder
- 1 egg, beaten
- salt & pepper
- 1/2 cup Parmesan, grated or shredded (I used shredded)
- Preheat oven to 425 degrees. In a large bowl, whisk together the oil, egg, garlic, garlic powder, salt and pepper. Add green beans and toss to coat. Sprinkle parmesan cheese over beans and toss again.
- Spread out green beans in an even layer on two large baking sheets. Roast for 15-18 minutes or until green beans are slightly wrinkled and crisp-tender.
Preheat oven to 425 degrees. In a large bowl, whisk together the oil, egg, garlic, garlic powder, salt and pepper. Add green beans and toss to coat. Sprinkle parmesan cheese over beans and toss again.
Spread out green beans in an even layer on two large baking sheets. Roast for 15-18 minutes or until green beans are slightly wrinkled and crisp-tender.
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