Roasted Haricots Verts with Parmesan

Looking for a healthy snack to serve for the big game tonight? Try this delicious bean recipe!

Haricots vert are one of the easiest garden treats to freeze for winter use. All beans love to grow in the heat of summer, and sometimes as gardeners we are overwhelmed with their productivity. What to do? Simply wash them off and pop them in a plastic freezer bag! No cooking or blanching required. Then in the middle of February, you can make this fabulous dish as a side for dinner or its’ own healthy snack.


From the Garden:

1 lb Haricots Vert French Filet beans (Fresh or frozen)

From the Pantry :

3 Tbsp olive oil

½ Parmesan, freshly shredded

Juice of 1 lemon

Salt & pepper to taste


If using frozen beans, take them out of the freezer and allow them to thaw for an hour or so.

Pre-heat your oven to 350 degrees. In a large mixing bowl, toss the beans with the olive oil, salt and pepper, then lay them out on the baking sheet. Bake for 15-20 minutes, or until the ends are crispy but the inside of the beans remain juicy.

Remove beans from the oven, and move them while still hot to a serving dish. Sprinkle the grated parmesan over the beans immediately so it is partially melted by the hot beans, and then squeeze the lemon juice over everything.

Serve warm!