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Finding new and exciting ways to eat veggies in your home can be tricky – from pleasing picky eaters to simply not getting bored, we understand the struggle. We’re going to talk about our new recipe for green beans here, and we know that you’re going to love it! It’s sharp, cheesy, and wonderfully moreish.

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About This Recipe

This recipe is a twist on something that we’ve seen around the internet before – the concept of roasting veggies with additional herbs and spices, as well as parmesan. We came across the idea with a recipe that combined broccoli, parmesan, and lemon juice.

Naturally, we made it and liked it – the problem was that it took half an hour! This recipe comes together much more quickly and saves you from dirtying another pan in the process of cooking. Instead, you can simply make some tasty beans in no time at all.

The thing that we love about this recipe is, honestly, the convenience of it all. So much of the time, a side dish involves standing over the stove for additional time when you’d rather be doing something else. This recipe barely takes any time at all, and barely any prep – buying a bag of pre-grated parmesan can go a long way!

On top of that convenience, we really love the combination of salty, sharp parmesan and pleasantly bitter green beans. It’s a simple combination, but it’s one that really, truly works wonderfully – cruciferous-style veg (like broccoli, kale, and green beans – the greens) has a slightly bitter, slightly sweet flavor. Bitter notes are often a little unpleasant to stomach for picky eaters, which is why kids often aren’t fond of them. Rather than masking those bitter flavors, the cheese serves to contextualize them a little – the combination of the two flavors is better than either flavor on its own.

Hints & Tips

We want to make sure that you get this right the first time, and we’re sure that you’ll be able to. The recipe is simple but allowing bearing a few things in mind can help to get it perfect.

We’d recommend mincing the shallot exceptionally finely – make sure to use a sharp knife and cut long strips before slicing those long strips horizontally. The final result will be thin pieces of shallot, which will cook more quickly and evenly.

When you add the shallots to the pan, cook them over low heat. Keep them moving around fairly continually, and don’t be afraid to add a little more butter if they start to catch. The trick to nailing this recipe is to almost caramelize the shallots, to allow for a slight sweetness to come through in the final dish. Keep the shallots moving and cook them for a few seconds longer than you might usually. Keeping them moving will ensure they don’t get too hot in one spot of the pan, which would lead to burning.

With these tips and bits of knowledge in mind, we hope that you enjoy your parmesan shallot green beans! It’s a great recipe, and we’re sure you’ll love it as much as we do.