Roasted Garlic and Parmesan Asparagus and Green Beans

When fresh asparagus and green beans are in season, this roasted veggie side dish celebrates their flavor. Roasting accentuates the vegetables' natural sweetness, while the garlic and parmesan add a savory punch. With a drizzle of lemon juice and olive oil to tie it all together, this simple recipe makes an elegant and tasty accompaniment to any meal.

Ingredients

To make this roasted veggie side dish for 4 servings, you will need:

• 1 bunch asparagus, trimmed
• 1⁄2 pound green beans, trimmed
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1⁄4 cup grated parmesan cheese
• 1 teaspoon lemon juice
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper

Step-by-Step Instructions

Roasting these veggies to perfection is simple:

1. Preheat oven to 400°F.
2. Trim ends off asparagus and green beans. Cut into roughly 2-inch pieces.
3. On a rimmed baking sheet, toss vegetables with olive oil until evenly coated.
4. Spread into a single layer. Roast 10 minutes.
5. Remove from oven. Toss gently with garlic and parmesan. Return to oven.
6. Roast 5 more minutes until browned and tender.
7. Transfer to a serving platter. Drizzle with lemon juice and season with salt and pepper.
8. Garnish with extra parmesan if desired. Enjoy!

Selecting the Best Ingredients

Quality ingredients are key for maximizing the flavor of this simple roasted veggie recipe:

Asparagus

• Look for firm, straight green spears with tight tips.
• Thinner stalks are more tender than thick.
• Choose organic for minimal pesticide exposure.
• Purple and white varieties work too.

Green Beans

• Pick slender, bright beans without bulges or browning.
• Snap beans have best texture.
• French beans or haricots verts offer delicate flavor.
• Go for fresh instead of frozen or canned.

Flavor Boosters

• Garlic - Fresh cloves add sweetness when roasted.
• Lemon - Brightens flavor and prevents oxidation.
• Parmesan - Adds nutty, salty accent.
• Olive oil - Quality extra virgin has fruity notes.

Prime ingredients mean letting true flavors shine through.

Prepping the Vegetables

Proper prepping is vital for even roasting:

• Rinse asparagus and beans well.
• Snap off the tough ends of each veggie.
• Leave tender tips and tops intact.
• Cut into 2-inch pieces to roast evenly.
• Use a sharp knife for clean cuts.
• Pat thoroughly dry before roasting.

Careful trimming and cutting prevents burning while roasting.

Choosing the Best Roasting Method

Roasting brings out this veggie duo's sweetness. To roast:

• Set oven to 400-425°F for high heat.
• Toss veggies in just enough oil to coat - 1-2 tbsp.
• Spread in a single layer on sheet pan.
• Roast 15-20 minutes, flipping halfway.
• Higher heat = caramelized and crispy.
• Look for browned edges and tender centers.

The right roasting temp delivers lightly charred flavor and texture.

Flavoring with Garlic and Parmesan

Garlic and parmesan offer savory accents:

• Mince garlic very finely for even distribution.
• Add halfway through roasting to prevent burning.
• Grated parmesan offers sharp, nutty flavor.
• Use high-quality cheese for the best taste.
• Add just before serving to keep crispy texture.
• Garnish with extra parmesan if desired.

A little garlic and parmesan goes a long way in seasoning the vegetables.

Serving Suggestions

Complements and serving ideas include:

• Protein - Chicken, fish, pork tenderloin, etc.
• Starch - Rice, quinoa, roasted potatoes, pasta.
• Crunchy garnishes - Chopped nuts, breadcrumbs.
• Fresh herbs - Parsley, basil, thyme.
• Cheese - Shaved parmesan or pecorino.
• Citrus - Lemon or orange zest.

This roasted veggie side pairs well with nearly any main course.

Storage and Leftovers

To store and reuse leftovers:

• Let cool before refrigerating in airtight container.
• Will keep 2-3 days refrigerated.
• Reheat in oven at 300°F until warmed through.
• Microwave in 30 second intervals, adding lemon juice.
• Repurpose in omelets, pasta, or grain bowls.

Proper storage keeps this veggie side fresh and prevents sogginess.

Nutrition Facts

This side offers an array of healthy vitamins, minerals, and compounds:

• Vitamins A, C, E, K
• Fiber, iron, thiamine
• Antioxidants like beta-carotene
• Anti-inflammatory benefits
• Low in calories, fat, carbs, and protein

Roasting maximizes the nutrition value of the fresh green vegetables.

Conclusion

Roasting truly brings out the best in fresh asparagus and green beans. The high dry heat of the oven concentrates natural sugars and flavors. Garlic and parmesan add savory accents that enhance, but don't overwhelm the vegetables' essence. Tossed with lemon, olive oil, salt, and pepper, this easy roasted veggie recipe makes the perfect accompaniment to any main course. Next time you come across bundles of fresh spring asparagus or green beans, put them to delicious use with this recipe.

5 Frequently Asked Questions about Roasted Vegetables

1. What oven temperature is best for roasting veggies?

400-425°F is ideal. Higher heat helps caramelize natural sugars in the veggies.

2. Should you flip veggies when roasting?

Yes, flipping halfway through prevents burning on one side. Shake pan gently too.

3. How do you prevent soggy roasted veggies?

Dry vegetables well, don't overcrowd the pan, and let cool before storing to prevent sogginess.

4. Can you roast frozen vegetables?

Yes, roast frozen veggies 5 extra minutes, tossing halfway. Thaw first for best results.

5. How long do roasted veggies last refrigerated?

Roasted veggies will keep 3-5 days refrigerated. Reheat leftovers before consuming for food safety.