These Garlic Green Beans with Parmesan make a quick and easy side dish. You can use fresh or frozen green beans!
green beans in a pan with parmesan and lemon

For some reason green beans are pretty much the only cooked vegetable I can get my 10-year-old to eat without any bargaining.

We’ve got a few definite no-nos – like sweet potato and cauliflower.

Then there are the occasional ‘ok, I suppose’ veggies – like sprouts on Christmas day

Then there’re the ‘I’ll eat them if I have to’ veggies – like broccoli, carrots and cabbage. I sometimes let him get away with eating his portion raw whilst I’m chopping the veggies for dinner.

But green beans are always a big yes. Even more so when they’re cooked with garlic and sprinkled with parmesan.

This is a very simple recipe. You’ll need the following:
Ingredients for garlic green beans with parmesan on a wooden table

How to make it

  • Par-cook the green beans in a large pan of boiling water for 3 minutes.
  • Drain them, then fry in a little oil and butter along with garlic, salt and pepper for 3-4 minutes until just tender.
  • Drizzle over the lemon juice and sprinkle with parmesan before serving.

8 image collage showing how to make garlic green beans with parmesan

More topping ideas?

How about swapping out the parmesan for crispy onions (you can buy these ready-made from the store), fried shallots (slice into thin rings and fry in a tablespoon of vegetable oil until lightly browned), crispy bacon, toasted garlic breadcrumbs, toasted lemon and herb breadcrumbs, toasted flaked almonds.

Close up of green beans in a pan with parmesan on top

What to eat with green beans:

These green beans are part of my Roast Dinner Section where you’ll find roast dinner recipes that will go great with them. But here are some extra ideas:

Lancashire Hotpot

Chicken Pot Pie

Shepherd’s Pie

Steak Diane Casserole

Steak and Potato Pie

Scalloped Potatoes with Ham

More Vegetable Side Dishes:

The recipe video:

5 from 3 votes

Garlic Green Beans with Parmesan

These Garlic Green Beans with Parmesan make a quick and easy side dish. You can use fresh or frozen green beans!
Prep Time: 3 minutes
Cook Time: 7 minutes
Total Time: 10 minutes
Servings: 4
Course: side dish
Cuisine: American, British


  • 450 g (16 oz) fresh green beans
  • ½ tbsp olive oil
  • ½ tbsp unsalted butter
  • 2 cloves garlic minced
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 tsp lemon juice
  • 30 g (1/3 cup) grated parmesan cheese
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  • Place the green beans in a large pan of boiling water and boil them for 3 minutes (this partially cooks the green beans, whilst retaining their vibrant colour). Drain the green beans in a colander.
    450 g (16 oz) fresh green beans
  • Heat the oil and butter in a large frying pan (skillet) over a medium heat, until the butter starts to foam, then add the green beans, garlic, salt, and pepper.
    ½ tbsp olive oil, ½ tbsp unsalted butter, 2 cloves garlic, ¼ tsp salt, ¼ tsp black pepper
  • Cook the green beans, stirring often, for 3-4 minutes until just tender.
  • Drizzle over the lemon juice and transfer to a serving plate, then sprinkle with parmesan before serving.
    1 tsp lemon juice, 30 g (1/3 cup) grated parmesan cheese



Using frozen green beans?

You can use frozen green beans. 
Use fine whole green beans and follow the instructions in exactly the same way as for fresh green beans. 

Bake in the oven instead?

If you'd prefer to bake in the oven there's no need to par-cook the beans in water first.
Instead place the green beans on a baking tray and drizzle on the oil. Sprinkle with salt and pepper and cook in the oven at 200C/400F for 15 minutes. Add the garlic, toss together and cook for a further 2 minutes, then remove from the oven, drizzle on the lemon juice and sprinkle on the parmesan before serving.

Nutritional information is per serving.


Calories: 99kcal | Carbohydrates: 9g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 299mg | Potassium: 239mg | Fiber: 3g | Sugar: 4g | Vitamin A: 892IU | Vitamin C: 15mg | Calcium: 143mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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  1. Michelle says:

    I made this a side to the honey salmon and it was delicious. Easy to make and the sharpness of the Parmesan was a winning combination.

  2. Ali Smith says:

    5 stars
    Thankyou Nicky, everyone who has them falls in love with them, even kids! ❤️

  3. Lara Templin says:

    5 stars
    Delicious, simple,fast… what more do you want?

  4. Julie Davison says:

    Just lovely, nice to shake up green beans. Everyone enjoyed these. Went great with the creamy pan fried chicken with white wine.

  5. Thomas says:

    5 stars
    Made these the other day to go with your slow cooker roast beef. Absolutely fantastic, thanks for sharing!

  6. Sandi Skidmore says:

    Everything looks so yummy 🙂 I think we will be trying these expeditiously during our quarantine. Stay safe … stay healthy … and we will let you know how we liked them

    1. Chris Corbishley says:

      Thanks Sandi,

      Yes please do let us know if you make them. We love hearing how our readers get on with the recipes.


      Chris & Nicky