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Parmesan, Paprika, and Herbs Roasted Green Beans


This recipe is inspired by parmesan roasted potato and roasted green beans recipes we made last week. Then we came out this idea, and it definitely worked out. Roasting gives the green beans both great flavor and texture, parmesan, paprika and fresh herbs add tons of yumminess. A versatile recipe that can go well with any kind of main dish!













Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium


6 cups green beans
ends removed, and cut into 3-inch pieces if too long
4 tablespoons olive oil, extra-virgin
3 teaspoons paprika
prefer smoked
½ teaspoon cumin
1 ½ teaspoons black pepper
freshly ground
4 cloves garlic
or as needed, freshly minced, or garlic powder as needed
cup Parmesan cheese
1 tablespoon thyme
freshly chopped, or 2 teaspoons dried, optional
½ tablespoon rosemary leaves
freshly chopped, or 1 teaspoon dried, optional
1 x salt
to taste


Preheat the oven to 450℉ (230℃).

Add the green beans, olive oil, paprika, cumin, black pepper, garlic, parmesan cheese, thyme and rosemary leaves if using and salt to taste into baking pan, toss with a wooden spoon until the green beans are well and evenly coated.

Bake the green beans for about half an hour.

Stir the green beans once to make sure all sides are evenly roasted.

Return the baking pan into the oven and continue to bake for another 15 minutes, or until the green beans become tender-crisp and start to become brown at some spots.

Let cool for a few minutes.

Season with more salt and black pepper if needed.

Serve and enjoy.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 14865% of calories from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 94mg 4%
Total Carbohydrate 4g 4%
Dietary Fiber 5g 18%
Sugars g
Protein 10g
Vitamin A 26% Vitamin C 35%
Calcium 12% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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