1/4 teaspoon red pepper flakes (optional for heat)
1/2 lemon, cut into wedges for serving
Instructions
Preheat your oven to 425 degrees Fahrenheit. While the oven is heating up, wash your green beans thoroughly and pat them completely dry with a kitchen towel. It is very important that the beans are dry so they roast instead of steam. Line a large baking sheet with parchment paper or silicone mats for easy cleanup.
Place the trimmed green beans in a large mixing bowl. Drizzle with olive oil and toss them well to ensure every bean is lightly coated. Add the minced garlic, salt, pepper, and red pepper flakes if you are using them. Toss again so the seasonings are distributed evenly across the beans.
In a small separate bowl, mix together the grated Parmesan cheese and the panko breadcrumbs. Sprinkle this mixture over the green beans in the large bowl and give them one final toss. Try to get as much of the cheese and breadcrumbs to stick to the oiled beans as possible.
Spread the green beans out in a single layer on your prepared baking sheet. Avoid crowding them, as space allows the air to circulate and create that signature crispiness. Roast in the oven for 12 to 15 minutes, or until the beans are tender-crisp and the cheese is golden brown and crunchy. Remove from the oven and squeeze a bit of fresh lemon juice over the top before serving.
