Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Roasted Green Beans with Lemon, Pine Nuts & Parmigiano

Scott Phillips

Servings: four to six.

 

Ingredients

  • 1-1/4 lb. fresh green beans, rinsed well, stem ends trimmed
  • 1 small head garlic
  • 1/4 cup plus 2 Tbs. extra-virgin olive oil
  • 1-1/2 Tbs. finely grated lemon zest (from 1 to 2 medium lemons), plus 2 Tbs. fresh lemon juice
  • Kosher salt and freshly cracked black pepper
  • 1/3 cup (about 1-1/2 oz.) pine nuts
  • 1/4 cup coarsely grated Parmigiano-Reggiano
  • 1 Tbs. coarsely chopped fresh flat-leaf parsley

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 220
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 0
  • Sodium (mg): 340
  • Carbohydrates (g): 13
  • Fiber (g): 4
  • Protein (g): 4

Preparation

  • Position oven racks in the top and bottom thirds of the oven. Heat the oven to 450°F.
  • Put the beans in a large bowl. Peel the garlic, quarter each clove lengthwise (if the cloves are small, halve them), and add them to the green beans. Toss the beans and garlic with 1/4 cup of the olive oil, 1 Tbs. of the lemon zest, 1 tsp. salt, and 1/2 tsp. pepper.
  • Spread the beans on a rimmed baking sheet and roast in the top third of the oven for 10 minutes. Stir the beans and garlic with a spatula for more even cooking and coloring. Continue roasting until the beans and garlic pieces are lightly browned and tender throughout, another 10 to 15 minutes.
  • Meanwhile, spread the pine nuts out on a rimmed baking sheet and toast in the bottom third of the oven until just golden, about 5 minutes
  • Transfer the beans to a small serving platter or shallow bowl and dress with the lemon juice and the remaining 2 Tbs. olive oil. Toss gently to coat and season to taste with salt and pepper. Sprinkle on the toasted pine nuts, the remaining 1/2 Tbs. lemon zest, the Parmigiano, and the parsley. Serve hot or at room temperature.

Reviews

Rate or Review

Reviews (8 reviews)

  • Liz73 | 12/26/2018

    Decrease the olive oil and this is a perfect recipe.

  • Russcalot | 05/22/2014

    Doubled this recipe for 9 people and it was all gone when I went for more. What a great mouthful of flavors. Also looks great when served as the recipe suggests - I used a shallow, crackled glass salad bowl that was only a few inches deep. Separate the lemon zest strands with a fork before tossing them in to avoid lumps.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

Subscribe

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

See my options