Garlic Parmesan Green Beans are an easy side dish recipe that goes with any meal. Fresh green beans are cooked with garlic and Parmesan cheese.
We eat so many green beans in this house. There are not a lot of vegetables that Tom likes as a side dish, but green beans are one of them. I am always looking for new ways to prepare them so we don't get tired of eating the same thing over and over again.
What are garlic parmesan green beans?
Garlic Parmesan Green Beans can be made with either fresh or frozen green beans. If using fresh, they're quickly blanched to start the cooking process, then are finished on the stove with minced garlic, Parmesan cheese, salt and pepper.
Ingredients for this recipe
- green beans, thawed if frozen
- olive oil
- minced garlic
- Parmesan cheese
- salt and pepper
Instructions for this recipe
First, prepare the green beans. Rinse green beans in cold water and trim off the ends of the beans. If you prefer smaller bites, cut the green beans into 1-2 inch pieces.
Meanwhile, bring a large pot of water to a boil. Once boiling, add in the green beans and cook for 2-3 minutes, until they are tender crisp. Remove green beans with a slotted spoon and place on a paper towel lined plate to absorb excess water. Depending on the size of your pot, you may need to work in batches.
Then, cook the green beans with the garlic. Add olive oil to a large skillet over medium heat. Add the garlic and cook for 1-2 minutes, until just fragrant. Then add in the green beans and cook 2-3 minutes more. Remove from the heat and sprinkle on Parmesan cheese, salt and pepper to taste. Serve immediately.
Substitutions and Serving Suggestions
- Bacon: you can never go wrong with bacon! Add cooked and crumbled bacon to your green beans once they're in the skillet.
- Onions: cook diced onions in the olive oil for 5-7 minutes before adding the garlic. Or, prepare caramelized onions ahead of time and stir them in once the green beans are added.
- Lemon zest: give the green beans a great pop of fresh flavor by zesting a little lemon over them after they're done cooking.
I can't believe the holidays are quickly approaching! Make sure to check out all of my Thanksgiving recipes, but also check out what the other bloggers have shared below as part of Holiday Sides Week!
Here are more Side Dish recipes:
- 1 Hour Soft and Buttery Dinner Rolls from Hezzi-D's Books and Cooks
- Apple Stuffing Muffin Cups from Blogghetti
- Braised Red Cabbage with Cranberry and Juniper from Palatable Pastime
- Carrot Peanut Slaw from A Kitchen Hoor's Adventures
- Creamy Kale and Corn from Magical Ingredients
- Garlic Parmesan Green Beans from Cookaholic Wife
- Mashed Potato Gratin from Leftovers Then Breakfast
- Mashed Sweet Potatoes with Bacon & Chives from Sweet Beginnings
- Roasted Brussel Sprouts with Bacon, Pecans, and Cranberries from Jen Around the World
- Roasted Butternut Squash & Rice Salad from Jolene's Recipe Journal
- Roasted Carrots with Carrot-Top Pesto from Kate's Recipe Box
- Skillet Corn from Devour Dinner
- Whole Roasted Squash from Art of Natural Living
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Garlic Parmesan Green Beans
- 1 lb green beans fresh
- 1 tablespoon olive oil
- 1 tablespoon garlic minced
- ⅓ cup grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- Rinse green beans under cold water then trim off the ends, if needed. Cut green beans into 1-2 inch pieces if desired.1 lb green beans
- Bring a large pot of water to a boil. Add the green beans and cook for 2-3 minutes, until just tender crisp. Then remove with a slotted spoon to a paper towel lined plate to absorb excess water.
- Heat olive oil in a large skillet over medium high heat.1 tablespoon olive oil
- Add in the garlic and cook for 1-2 minutes, stirring frequently, until fragrant.1 tablespoon garlic
- Then add in the green beans and cook for 2-3 minutes more.
- Remove from the heat and sprinkle with Parmesan cheese, salt and pepper to taste.⅓ cup grated Parmesan cheese, 1 teaspoon salt, 1 teaspoon pepper
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.