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Roasted Green Beans with Lemon, Pine Nuts & Parmigiano

Scott Phillips

Servings: four to six.



  • 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


  • 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.


Rate or Review


  • 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.

  • janeths | 09/14/2013

    Excellent. I used a mix of green and yellow beans. Cheddar cheese instead of Parmesan and pumpkin seeds instead of pine nuts. Very tasty.

  • LoveAZ | 04/08/2012

    These are absolutely amazing. I didn't use pine nuts and it is delish without. I would reduce the salt by 1/2 next time and the cooking time by about 5 min. Easter dinner better come soon or I'm gonna eat the whole thing myself.

  • Lg2834 | 11/30/2009

    Delicious recipe! Roasting the beans just makes their flavor pop, and the garlic, oh my the garlic. Throw an extra few cloves in there and eat them on their own. Yum.I've lost half of the beans and garlic to nibbling after they come out of the oven before I could get the dish finished! Didn't need quite as much olive oil, and would definitely increase the amount green beans, but overall just a fool proof crowd pleaser.

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