Panko was invented in 1981 by Japanese bakers using electric current instead of heat—creating those airy crumbs that stick perfectly.
Roasted Parmesan Panko Green Beans
Transform your green beans into a crunchy delight with this Roasted Parmesan Panko Green Beans recipe! Tossed in a golden panko crust and sprinkled with savory Parmesan, these beans get a satisfying crunch that makes them irresistible. Perfect as a side dish or a healthy snack, they’re sure to steal the spotlight at your next meal!
Prep
10
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Shopping List
- 1 lb (454 g) fresh green beans
- 1 cup (79 ml) grated parmesan
- 1 cup (79 ml) panko breadcrumbs
Pantry Items
Amounts also listed in instructions below
- garlic (to taste)
- garlic powder (to taste)
- olive oil (to taste)
- onion powder (to taste)
- oregano (to taste)
- salt and pepper (to taste)
👨🍳 Instructions
- 1
Preheat oven to 425F. Line a baking sheet with parchment and drizzle with olive oil.
- 2
Add the dried green beans to a large bowl. Toss with olive oil, garlic powder, onion powder, oregano, salt, and pepper.
- 3
Add panko, Parmesan, and grated garlic, then toss again to coat the beans evenly.
- 4
Spread the coated beans in a single layer on the baking sheet. Sprinkle any remaining Parmesan and panko over the beans.
- 5
Drizzle with olive oil and roast for 15 minutes or until beans are crisp-tender and panko is golden.
- 6
Serve with lemon wedges.
💡 Pro Tips
- ✓Trim green beans to uniform 2-3 inch lengths and pat completely dry before seasoning because surface moisture prevents the Maillard reaction needed for golden browning at 425°F.technique425°F
- ✓Toast panko breadcrumbs in a dry skillet for 2-3 minutes until light golden before mixing with Parmesan to prevent soggy coating and ensure maximum crunch contrast.technique2-3 minutes
- ✓Use a 2:1 oil-to-vegetable ratio by weight (approximately 2 tablespoons oil per pound of beans) because insufficient fat prevents proper heat transfer and caramelization of the coating.ingredient2:1 ratio
- ✓Roast for exactly 12-15 minutes checking at 12 minutes because green beans lose their vibrant color and become mushy once internal temperature exceeds 185°F.timing12-15 minutes, 185°F
- ✓Space beans with 1/2 inch gaps between pieces on the baking sheet because overcrowding creates steam that prevents the panko from achieving the 300°F surface temperature needed for crispiness.equipment1/2 inch gaps, 300°F
Share this recipe
Prep
10
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Panko was invented in 1981 by Japanese bakers using electric current instead of heat—creating those airy crumbs that stick perfectly.
Roasted Parmesan Panko Green Beans
Transform your green beans into a crunchy delight with this Roasted Parmesan Panko Green Beans recipe! Tossed in a golden panko crust and sprinkled with savory Parmesan, these beans get a satisfying crunch that makes them irresistible. Perfect as a side dish or a healthy snack, they’re sure to steal the spotlight at your next meal!
📝 Ingredients
Shopping List
- 1 lb (454 g) fresh green beans
- 1 cup (79 ml) grated parmesan
- 1 cup (79 ml) panko breadcrumbs
Pantry Items
Amounts also listed in instructions below
- garlic (to taste)
- garlic powder (to taste)
- olive oil (to taste)
- onion powder (to taste)
- oregano (to taste)
- salt and pepper (to taste)
👨🍳 Instructions
- 1
Preheat oven to 425F. Line a baking sheet with parchment and drizzle with olive oil.
- 2
Add the dried green beans to a large bowl. Toss with olive oil, garlic powder, onion powder, oregano, salt, and pepper.
- 3
Add panko, Parmesan, and grated garlic, then toss again to coat the beans evenly.
- 4
Spread the coated beans in a single layer on the baking sheet. Sprinkle any remaining Parmesan and panko over the beans.
- 5
Drizzle with olive oil and roast for 15 minutes or until beans are crisp-tender and panko is golden.
- 6
Serve with lemon wedges.
💡 Pro Tips
- ✓Trim green beans to uniform 2-3 inch lengths and pat completely dry before seasoning because surface moisture prevents the Maillard reaction needed for golden browning at 425°F.technique425°F
- ✓Toast panko breadcrumbs in a dry skillet for 2-3 minutes until light golden before mixing with Parmesan to prevent soggy coating and ensure maximum crunch contrast.technique2-3 minutes
- ✓Use a 2:1 oil-to-vegetable ratio by weight (approximately 2 tablespoons oil per pound of beans) because insufficient fat prevents proper heat transfer and caramelization of the coating.ingredient2:1 ratio
- ✓Roast for exactly 12-15 minutes checking at 12 minutes because green beans lose their vibrant color and become mushy once internal temperature exceeds 185°F.timing12-15 minutes, 185°F
- ✓Space beans with 1/2 inch gaps between pieces on the baking sheet because overcrowding creates steam that prevents the panko from achieving the 300°F surface temperature needed for crispiness.equipment1/2 inch gaps, 300°F