Roasted Green Beans with Garlic, Lemon, Pine Nuts & Parmigiano-Reggiano

Roasted Green Beans with Garlic, Lemon, Pine Nuts & Parmigiano-Reggiano


  • 1/4 cup pine nuts
  • 1 lb. fresh green beans, stem ends trimmed
  • 5 cloves garlic, peeled and thinly sliced
  • 3 Tbsp. extra virgin olive oil
  • 1 tsp. lemon zest
  • 1 tsp. kosher salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp sugar
  • 1 Tbsp. freshly squeezed lemon juice
  • 3 Tbsp. coarsely grated Parmigiano-Reggiano
  • 2 tsp lemon zest


  • 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 or parchment paper.
  • 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 to small bowl. Set aside.
  • Put the green beans in a large bowl. Add the sliced garlic, olive oil, 1 teaspoon of the lemon zest, kosher salt, pepper and sugar and toss well. Transfer the mixture to prepared baking sheet.
  • 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, lightly browned but not shriveled.
  • Add lemon juice, Parmigiano-Reggiano, remaining 2 teaspoons lemon zest and pine nuts to beans and toss well. Taste and adjust seasoning with salt, pepper and lemon juice if necessary. Serve hot or at room temperature.

Source: Jennifer Segal - tested by Cindy Bevans and Andrea Chavez

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