Ingredients
Scale
- 1 lb fresh green beans, trimmed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- 1/2 teaspoon red pepper flakes (optional for heat)
- Lemon wedges for serving
Instructions
- Bring a large pot of salted water to a rolling boil. Add the trimmed green beans and cook for about 3 to 4 minutes. You want them to be bright green and just tender enough to bend without snapping. Immediately drain the beans and plunge them into an ice bath to stop the cooking process. Once cooled, pat them completely dry with a kitchen towel. Dry beans are essential for achieving that viral crunch.
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Place the dried green beans in a bowl and toss them with olive oil, garlic powder, salt, pepper, and red pepper flakes. Spread the beans out on the baking sheet. Use the bottom of a heavy glass or a mason jar to firmly press down on each bean until it “smashes” and flattens. Try to keep them in a single layer so they don’t steam.
- Sprinkle the grated Parmesan cheese evenly over the smashed beans. Place the tray in the oven and roast for 15 to 20 minutes. Keep an eye on them during the last few minutes; you want the cheese to be golden brown and the edges of the beans to look dark and crispy. Remove from the oven, let them sit for two minutes to firm up, and serve immediately with a squeeze of fresh lemon juice.
- Cook Time: 35 minutes