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You are here: Home / Recipes / Sheet Pan Garlic Parmesan Roasted Broccoli & Green Beans

By Karina 12 Comments Filed Under: Low Carb

Sheet Pan Garlic Parmesan Roasted Broccoli & Green Beans

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Sheet Pan Garlic Parmesan Roasted Broccoli & Green Beans are LOW CARB and a favourite family side dish for any meal!

Whether you serve this with your meat of choice, (think roast lamb or chicken, pan fried salmon, or a juicy piece of steak) OR enjoy this tray-full of veggies as a main, this Sheet Pan Garlic Parmesan Roasted Broccoli & Green Beans with CRISPY parmesan pieces will become a staple on your dining table, guaranteed!

Kids that normally can’t stand any veggies are loving this tray full of greens. Parmesan cheese crisps so beautiful in the oven while roasting on these vegetables, with a good kick of garlic PLUS the burst cherry tomatoes — it’s a winning combo!

Truth be told, this whole tray disappeared in less than 10 seconds while shooting videos ALLLLLLL DAYYYYY LOOOONG. A day of shooting THREE dessert videos in one hit, we were sugar’d out and needed something — anything — healthy. I mean it gets to the point of desperation. Trays of cookies, brownies and cakes sitting on the stove WANTING to be eaten, and none of us interested in the slightest. Okay, so maybe a bite or 7 DID happen — of each dessert thing — BUT the important thing is we washed everything down with THESE GREENS.

Body said thank you.

I realise I don’t have enough sides on this blog of mine, and you’ll be seeing a lot more around these parts!

Sheet Pan Garlic Parmesan Roasted Broccoli & Green Beans is an easy-to-make and easier to eat side dish for any meal! A family and reader favourite! | https://cafedelites.com

Sheet Pan Garlic Parmesan Roasted Broccoli & Green Beans

Sheet Pan Garlic Parmesan Roasted Broccoli & Green Beans are a favourite family side dish for any meal!
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Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Serves: 4 servings

Ingredients

  • 2 heads of broccoli , stems removed and cut into florets
  • 12- ounces | 350 grams green beans , ends trimmed
  • 1 cup grape or cherry tomatoes
  • 1/3 cup freshly grated parmesan cheese , divided
  • 1/4 cup olive oil
  • Juice of half a lemon
  • 1 tablespoon minced garlic
  • Salt and 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!

Nutrition

Calories: 254kcal | Carbohydrates: 28g | Protein: 13g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 237mg | Potassium: 1231mg | Fiber: 10g | Sugar: 8g | Vitamin A: 2735IU | Vitamin C: 290.6mg | Calcium: 274mg | Iron: 3.5mg

 

Sheet Pan Garlic Parmesan Roasted Broccoli & Green Beans is an easy-to-make and easier to eat side dish for any meal! A family and reader favourite! | https://cafedelites.com
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Reader Interactions

Comments

  1. cap says

    August 02, 2020 at 8:19 am

    Looks delicious. Not sure where all the carbs are coming from. It appears to just be veggies, fat and seasonings.

    Reply
  2. Kristen says

    April 21, 2020 at 3:22 am

    5 stars
    I loved this recipe, I was looking for something with broccoli and asparagus so I subbed out the beans. It was so good! My son, who I usually fight with to eat veggies, tried it and asked for some more because he enjoyed it so much. Thanks!!!

    Reply
  3. Barry says

    February 08, 2020 at 12:57 am

    I made this as a side to go with Karina’s Crispy Baked Shrimp Scampi. Awesome combination! Karina, I will say again how much I love the simplicity of your recipes.

    Reply
  4. Doris says

    March 26, 2019 at 10:08 am

    5 stars
    This recipe is definitely a keeper! It was delicious and my family loved it! Thank you for sharing it.

    Reply
  5. Sadie says

    November 13, 2018 at 1:07 am

    5 stars
    Excellent! The only change I made to the recipe was to sub brussels sprouts for the broccoli and green beans. I also added grated lemon zest. The brussels sprouts and tomatoes were blistered and cooked through in 30 minutes. For easy cleanup I lined the baking pan with parchment paper.

    Reply
  6. Greg says

    July 17, 2018 at 12:35 pm

    Made it tonight and its delicious. Looks nothing like your photos lol. I would do it on parchment paper in the oven for easy cleanup and if you add a hot or spicy oil when it comes out of the oven it takes it to the next level. Def. in the rotation. Thanks!

    Reply
  7. Heather Morley says

    June 27, 2017 at 5:50 am

    5 stars
    Followed the recipe and just added to plain pasta. Excellent. Would go just as well with quinoa or couscous. Lovely easy and tasty recipe.

    Reply
  8. Katherine says

    June 18, 2017 at 8:29 am

    Yummy! I love my greens and this looks like a delicious side.

    Reply
  9. Steve says

    June 15, 2017 at 2:29 am

    Is there some place where nutritional details are given for these recipes? Thanks

    Reply
    • Karina says

      July 06, 2017 at 11:16 am

      Hi Stevie, nutritional details are being added 🙂

      Reply
  10. gwen says

    June 15, 2017 at 12:49 am

    Love your recipes. I have a problem with the PRINT feature. It takes me to my printer and shows a gray screen, no recipe able to print? I prints lots of recipes from other sights….I am on an ipad, is this sight now ipad friendly? Just wondering. Thanks, g

    Reply
  11. Dolores mazzola says

    June 15, 2017 at 12:30 am

    Can you use frozen vegges.

    Reply

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Welcome! My name is Karina and this is my internet kitchen hang-out. A self-confessed balanced foodie sharing some waistline friendly recipes that are full of flavour. Life is too short for bland and boring. …

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