The beans are dipped in a thin wash of egg and olive oil, then pressed into panko mixed with finely grated Parmesan, grated garlic, salt and pepper.
Spread in one layer on parchment, they roast at 425°F for 15 to 18 minutes and are turned once so both sides brown.
How to Make It
Oven and sheet
Heat oven to 425°F and line a baking sheet with parchment.
Egg wash
Whisk the large egg and olive oil in a shallow bowl.
Crumb mix
Mix panko breadcrumbs, grated Parmesan cheese, grated garlic, kosher salt, and black pepper in another bowl.
Coated
Coat the trimmed green beans in the egg mixture, then press them into the Parmesan crumb mixture.
Roasted
Spread in one layer and roast 15 to 18 minutes, turning once, until crisp and browned.
The Coating Line
Two bowls and a sheet pan, in order.
Bean
Trimmed and dried.
Egg wash
Rolled through whisked egg and olive oil.
Crumb
Pressed into panko, Parmesan, garlic, salt and pepper.
Sheet
Laid in a single layer on parchment.
Roasted 15 to 18 minutes, turned once.
Ingredient Notes
- Green beans
- One pound, trimmed and dried well.
- Parmesan cheese
- Half a cup, finely grated so it coats evenly.
- Panko breadcrumbs
- Half a cup.
Success Tips
- Dry the beans thoroughly after washing or the coating slides off.
- Coat a handful at a time and press the crumbs on firmly.
- Leave space between the beans on the sheet.
Why This Recipe Works
- Egg and oil give the crumbs something to cling to.
- Finely grated Parmesan melts into the panko and browns.
- A single layer lets hot air reach every bean.
- Turning once crisps both sides.
Serving Ideas
Serve hot as a side for roast chicken or steak, or as a snack with a dipping sauce.
Storage and Reheating
Refrigerate
Refrigerate up to 3 days and re-crisp in a hot oven or an air fryer.
Frequently Asked Questions
How do I keep them crisp?
Roast in one layer and serve straight from the oven.
Can leftovers be re-crisped?
Yes, in a hot oven or an air fryer.
