Roasting is officially the best way to prepare green beans. Green beans aren’t my absolute favorite veggie, but when they’re made like this, I’m a fan. Like cheering in the bleachers kinda fan. They stay crispy and they soak up all the flavor instead of having half the sauce slides right off. I roughly followed this recipe, but didn’t use any measurements – there’s truly no need in a dish like this.
Toss green beans (I happened to find these fun yellow green beans, but regular is more than fine) with olive oil, bread crumbs (panko or Italian – both work), parmesan, and garlic or garlic powder (I ran out of garlic powder and used one clove of grated garlic). Roast at 400 for 15-20 minutes.
I love how these get sorta blistered in the oven. I can’t believe I’d never heard/thought of preparing green beans like this because, honestly, aren’t all vegetables best roasted?