Garlic Parmesan Roasted Broccoli And Green Beans
This Garlic Parmesan Roasted Broccoli And Green Beans recipe is SO EASY! Roasted veggies tossed with garlic, lemon, and Parmesan make a perfect, flavorful side dish.
Equipment
- Large baking sheet
- Mixing Bowl
- Measuring cups and spoons
- Spatula
Ingredients
- 2 heads broccoli stems removed and cut into florets
- 12 ounces green beans ends trimmed
- 1 cup grape tomatoes or cherry tomatoes
- 1/3 cup Parmesan cheese freshly grated, divided
- 1/4 cup olive oil
- 1-2 tablespoons lemon juice freshly squeezed (about half a lemon)
- 1 tablespoon garlic minced
- 1 pinch salt to season
- 1 pinch pepper to season
Instructions
- Preheat your oven to 400°F (200°C). This high temperature is key to achieving perfectly roasted vegetables.
- In a large mixing bowl, combine the broccoli florets, green beans, and grape tomatoes.
- Drizzle the olive oil over the vegetables. Add the minced garlic, lemon juice, salt, and pepper. Toss everything together until the vegetables are evenly coated in the oil and seasonings.
- Sprinkle about half of the grated Parmesan cheese over the mixture. Toss again to distribute the cheese evenly among the vegetables.
- Spread the vegetable mixture out in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
- Once the vegetables are roasted to perfection, remove them from the oven and sprinkle the remaining Parmesan cheese on top. Give them a quick toss to incorporate the cheese.
- Transfer the roasted broccoli and green beans to a serving dish and enjoy them warm.
Notes
- Do not overcrowd the baking sheet to ensure proper roasting and avoid steaming.
- Use freshly grated Parmesan cheese for the best flavor and texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.