Ingredients:

  • pound fresh green beans, trimmed
  • tablespoons extra virgin olive oil
  • cloves fresh garlic, finely minced
  • teaspoon kosher salt
  • /2 teaspoon freshly ground black pepper
  • teaspoon lemon zest (from about one lemon)
  • /4 cup finely grated Parmesan cheese, plus extra for topping
  • /4 teaspoon red pepper flakes (optional)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Wash the green beans thoroughly, then dry them completely using a clean kitchen towel or paper towels. Trim the tough ends off.
  3. In a large mixing bowl, combine the dried green beans, olive oil, minced garlic, kosher salt, pepper, and red pepper flakes (if using). Toss well until every bean is lightly coated.
  4. Spread the seasoned beans onto the prepared baking sheet in a single, uncrowded layer. Ensure the beans are not overlapping to promote crisping.
  5. Place the tray in the preheated oven and roast for 10 minutes.
  6. Carefully remove the tray, toss the beans lightly with a spatula, and return to the oven for another 5–8 minutes until they achieve blistered edges.
  7. Remove the beans from the oven. Immediately sprinkle the lemon zest and grated Parmesan cheese over the hot beans. Toss gently on the tray so the cheese melts slightly and adheres.
  8. Transfer to a serving platter and offer a final sprinkle of extra Parmesan, if desired. Serve immediately for maximum crispness.