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Roasted Broccoli and Green Beans with garlic and parmesan is a low carb, flavor-packed side dish the whole family will love! Crispy, golden parmesan pieces cling to tender broccoli and green beans, making this tray of veggies just as irresistible as any main.
Serve this easy roasted broccoli recipe alongside your favorite protein, like sun-dried tomato roast lamb, crispy beer chicken, pan fried lemon herb salmon, or a juicy prime rib roast. You can even enjoy these garlic roasted green beans and broccoli as the star of the meal, drizzled with rich Hollandaise Sauce. However you serve it, this garlic parmesan broccoli and green beans will quickly become a staple at your table.
What Makes This Dish So Good
This roasted broccoli and green beans recipe transforms simple vegetables into something truly special. The high heat caramelizes the edges, while a touch of garlic and parmesan gives every bite that perfect balance of savory crunch and tender texture. It’s an easy way to make veggies the most exciting part of the meal.
Unlike a plain roasted broccoli recipe, this version brings in the bold flavor of garlic roasted green beans and the irresistible crispiness of parmesan. The combination creates a tray of vegetables that feels hearty enough to serve on its own, yet versatile enough to pair with any protein. Once you try this garlic parmesan broccoli and green beans, it will earn a permanent spot in your weeknight rotation.
What Goes Into Roasted Broccoli And Green Beans
You only need a handful of fresh, simple ingredients to bring this dish to life. The combination of crisp vegetables, zesty lemon, and savory parmesan makes this side dish taste like so much more than the sum of its parts.
- Broccoli Florets: Fresh broccoli heads cut into florets roast beautifully, turning tender on the inside with crispy, golden edges.
- Green Beans: Trimmed green beans add a bright, crunchy contrast and soak up all the garlic and parmesan flavors.
- Parmesan Cheese: Freshly grated parmesan is what makes this recipe shine. I personally love using BelGioioso Parmesan Cheese for its nutty, authentic flavor that turns perfectly crisp in the oven.
- Olive Oil & Lemon Juice: A drizzle of olive oil ensures perfect roasting while a splash of lemon juice brightens everything up.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Roasted Broccoli and Green Beans
- Prep the Oven and Pan: Preheat oven to 200°C (400°F) and lightly spray a large baking sheet or tray with non-stick cooking spray. This sets the stage for even roasting.
- Arrange the Vegetables: Spread the broccoli florets and trimmed green beans across the prepared pan, making sure they have room to roast without overcrowding.
- Season and Coat: Sprinkle 1/4 cup of parmesan cheese, then drizzle with olive oil and lemon juice. Add garlic, salt, and pepper, tossing everything until evenly coated.
- Begin Roasting: Spread the vegetables in a single layer and transfer the tray to the oven. Roast for about 20 minutes until they begin to soften and turn golden.
- Add the Tomatoes: Remove the pan, scatter tomatoes on top, and give the veggies a toss. Return to the oven for another 15–20 minutes until the broccoli has crisp edges and the beans are tender.
- Finish and Serve: Sprinkle the remaining parmesan cheese over the hot vegetables before serving. The melted bits of BelGioioso Parmesan add the perfect crispy, savory finish
Pair your Roasted Broccoli and Green Beans with a warm bowl of Slow Cooker Vegetarian Quinoa Chili, where the hearty beans and smoky spices play beautifully against the garlic parmesan flavor of the roasted veggies. The balance of crisp edges with a cozy, saucy chili makes this combination feel both nourishing and satisfying.
For something heartier, serve it alongside Spinach and Ricotta Zucchini Cannelloni for a wholesome, veggie-forward dinner. Or try it with Garlic Prawns and Avocado Crostini, a light yet flavorful appetizer that brings freshness and contrast to the roasted broccoli recipe.
Recipe FAQ’s
For the best texture and flavor, roast at 200°C (400°F). This high heat caramelizes the broccoli florets and ensures the green beans turn tender with slightly crisp edges.
Spread the broccoli and green beans in a single layer on the pan, making sure they aren’t crowded. This allows hot air to circulate and helps them roast instead of steam.
Yes, you can leave out the parmesan if you’d like a dairy-free option. For extra flavor, add nutritional yeast or a squeeze of lemon for brightness.
Sheet Pan Garlic Parmesan Roasted Broccoli & Green Beans
Ingredients
- 2 broccoli heads, stems removed and cut into florets
- 12 ounces green beans ends trimmed
- 1 cup grape tomatoes cherry tomatoes
- 1/3 cup parmesan cheese freshly grated, divided
- 1/4 cup olive oil
- 1-2 tablespoons lemon juice freshly squeezed, half lemon
- 1 tablespoon garlic minced
- 1 pinch salt to season
- 1 pinch pepper to season
Instructions
- Preheat the oven to 200°C | 400°F. Spray a baking sheet or tray with non stick cooking oil spray.
- Arrange the broccoli and green beans on the baking sheet.
- Top with 1/4 cup of parmesan cheese, and drizzle with the olive oil and lemon juice. Add the minced garlic and salt and pepper to suit your tastes; mix together well until all of the vegetables are evenly and completely covered in dressing.
- Spread the veggies out in a single layer, transfer to oven and roast for 20 minutes.
- After 20 minutes, carefully remove the sheet from the oven and add the tomatoes to the pan. Give the veggies a mix through (flipping any that are crisping or browning), and return to the oven, rotating the pan if necessary to cook evenly. Continue to roast for an additional 15-20 minutes, or until the broccoli is cooked through (the florets will have a nice crisp edge).
- Top with the remaining 2 tablespoons of parmesan cheese and serve immediately!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Looks delicious. Not sure where all the carbs are coming from. It appears to just be veggies, fat and seasonings.