Green beans might not be the most exciting thing ever, but jazzed up a bit they can be mighty tasty. These oven roasted green beans are topped with parmesan cheese and toasted pumpkin seeds. Perfect for fall dinners.
Attempting to make cooked green beans look good just isn't that easy. So, we have to deal with them just like this. But they are delicious! I made them for the first time last fall and wanted to share the recipe, but I just couldn't share the photos. Not sure I've done any better with this lot, but the recipe is coming out anyway. It's an easy and delicious side to think about for any dinner, Sunday lunch, Thanksgiving or even Christmas lunch.
So, how to others make it look so good! Truth is there are a lot of fantastic photographers out there can make even a sad green bean look dressed up for it's debut. Ummm, that's not quite me.
But then there's the cheating. Sssshhh! Yes, you heard me. Fake it to make it look fantastic. It's a huge thing in food photography. It doesn't mean the recipe isn't tried and tested and great. It just means that what you are actually looking at, hasn't quite been done in the same way as the recipe has stated. It's just the way it is. So, when you are at home cooking that delicious whatever and it doesn't look like the picture? Don't fret because most likely theirs didn't look like the picture either...haha! But in all seriousness, for the most part what you see is the reality of the dish that person is serving up. But there are times when other measures are put into play to give it more life. It can be pretty amusing.
Here's a funny clip that might make you chuckle if you're in the dark about how some food gets that perfect look. It's funny, take a look here.
As said before, all the food here is the real deal. No lighter fluid, wood glue or cardboard used...haha. As if you couldn't tell. I usually try my best to photograph whatever I make pretty soon after it's done cooking as that's when most dishes look their best. But there are times when I lose the light and have to save leftovers for the next day. Then reheat, dress it up and hop for the best.
Now with the clocks just changing last night we will have even less light for food photography. So, I'll have to be cooking a little earlier whatever new recipes I plan to share. Early eats here we come.
Speaking of the clocks changing, am I the only one that enjoys it? I love the morning light and the cosy evenings You see, I am ten thousand percent a morning person. This morning I was out the door at the crack of dawn to enjoy the first morning of fall with early light. So for me the changing clocks give me more time in my day, if that makes any sense. I don't mind a dinner by dim lighting at 7:00 pm. Let's face it, I'm in bed by 9:00 pm anyway...haha. So cheers to fall back time!
Now why don't we take a little look at this super simple but tasty side dish. I've made this a bunch of times and every time I think I love it more. My 17 year old just told me that she thinks green beans are her new favourite green vegetable. I'm wondering if its the parmesan.
Notes about the green beans:
Super easy side dish to make to add to any dinner. They do need to be served hot as soon as they come out of the oven. So, it's not a make ahead dish. The cheese hardens relatively quickly so it's best to serve it within 10 minutes of it coming out of the oven.
I used bought pumpkin seeds. So you don't need to de seed a pumpkin! You can toast them in the oven or in a little frying pan. I did mine in a little frying pan for just a few minutes giving it a shake every so often. Be careful not to burn them.
All in all an easy and tasty side dish. Great for fall dinners!
Happy cooking friends.
Parmesan Topped Green Beans
Serves 4 / Prep time: 10 minutes / Cook time: 15 minutes
1 lb/500 grams green beans, ends trimmed
2 Tablespoons butter, melted
3 Garlic cloves, crushed
1/3 Cup/30 grams parmesan cheese, grated
1 Teaspoon sea salt
2-3 Tablespoons pumpkin seeds, toasted
Preheat oven to 375 degrees F.
In a small saucepan set over medium heat add the butter, garlic and sea salt. Stir for about a minute until it melts and remove from heat.
Arrange the green beans on a large baking tray. Pour over the melted garlic butter and give a toss. Bake for 10 minutes. Remove from oven and sprinkle over the parmesan cheese. Return to oven for a further 5 minutes.
While the green beans are in the oven, toast the pumpkin seeds. Put the pumpkin seeds in a small frying pan set over medium heat. Cook them until they are lightly toasted, about 2-3 minutes, tossing a few times through cooking. Remove from heat.
Top the green beans with the toasted pumpkin seeds and serve immediately.
Click the downloadable link below to print recipe!!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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