Green beans might not be the most exciting thing ever, but jazzed up a bit they can be mighty tasty. But these oven roasted Parmesan Topped Green Beans topped with toasted pumpkin seeds are all dressed up and delish! 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 to go with my Roasted Turkey with Dried Cranberry Stuffing or the delicious Turkey & Mushrooms in a Creamy White Wine Sauce.
Why You’ll Love Them
- Easy to make – These are put together quickly
- Uses few ingredients – For such a fantastic side dish, they don’t use many ingredients
- Tasty – and of course, they please the tastebuds as well.
Ingredients
- Fresh – Green beans
- Dairy – butter and parmesan cheese
- Seasonings – garlic and sea salt
- Other – pumpkin seeds
REMEMBER, The full recipe and instructions is always found at the end of the post in the recipe card.
Instructions
- 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.
Recipe Notes about the green beans
- 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. Much like the Roasted Garlic Brussel Sprouts, these would great alongside any Sunday dinner.Great for fall dinners!
Happy cooking friends.
Get the recipe!
Parmesan Topped Green Beans
Ingredients
- 1 lb green beans ends trimmed
- 2 Tablespoons butter melted
- 3 Garlic cloves crushed
- 1/3 Cup parmesan cheese grated
- 1 Teaspoon sea salt
- 2-3 Tablespoons pumpkin seeds toasted
Instructions
- 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.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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