We’re getting closer and closer to that time of year where you can’t use the oven any longer.
It’s already forecast to be close to 90 degrees tomorrow. I can feel the warm, Southerly wind on my face right now as I blog from porch. The heat is coming, and it’s sure to be a doozy this year.
I’m probably overcompensating by baking far too many things right now. I’ve got plans in the works to make a carrot cake this weekend, and I’ve been roasting up a storm. It also helps that sheet pan dinners are almost my favorite way to meal prep. Suffice to say, I’ve been my oven to work over the course of the last few weeks.
One thing I love to roast (other than cauliflower) is green beans. You get the best, sweet flavor out of the green beans by cooking them this way.
And the texture. Oh, the texture. Roasting turns green beans into little shriveled up morsels that are both crispy and tender and pop when you bite into them. The texture is probably what I like most about roasting green beans.
This recipe is one of the best ways to pack extra flavor onto the roasted legumes. You’ve got the ranch flavor-enhancer coupled with the saltiness of grated Parmesan for a full-blown flavor disco in your mouth.
If you’re wanting a fresh green bean recipe, then you’ve come to the right place. Crank up that oven, whip out that parmesan, and get to work!
Parmesan Ranch Roasted Green Beans
Crispy, roasted green beans with Parmesan ranch flavor.
- 1 lb. fresh green beans, ends snapped off
- 2 TBS. olive oil
- 2 tsp. dry ranch dressing mix
- 1/4 cup grated parmesan
- Preheat oven to 450 degrees.
- In a large bowl, toss green beans with olive oil. Add ranch seasoning and parmesan and toss to coat.
- Lay out green beans on a large, rimmed baking sheet.
- Roaste for 20 minutes, flipping halfway through cooking time. Green beans are done when they look shriveled, slightly charred.
Preheat oven to 450 degrees. In a large bowl, toss green beans with olive oil. Add ranch seasoning and parmesan and toss to coat.
Lay out green beans on a large, rimmed baking sheet. Roaste for 20 minutes, flipping halfway through cooking time. Green beans are done when they look shriveled, slightly charred.