Italian Green Beans
Italian green beans are a delicious twist on classic side dish. Tender green beans, roasted in the oven, with juicy tomatoes, Italian dressing, and finished with grated Parmesan cheese. Roasting brings out the flavor of the beans and creates a crisp-tender texture. They’re perfect with lasagna, chicken, or any other main dish and ready in about 15 minutes with just a few simple ingredients.
My husband’s favorite way to cook green beans is just like his grandma used to make them. Isn’t that true for all of us? She cooked them on the stove, in an old school pressure cooker, and she would lightly scorch them on the bottom.
I know that sounds weird, but she also didn’t add salt. Which, to me, that seemed the craziest part of all of it. You know how I love my salt.
I admit that’s not my favorite way to cook. I’m more of a roasted or steamed veggie kind of girl. Thank goodness for those easy steamer bags in frozen foods section!
Grabbing bag of frozen veggies is definitely convenient, but starting with fresh, raw vegetables is hands down the way to go. And roasting brings out their flavor like nothing else does!
Serve them with a homemade lasagna, this classic meatloaf recipe, or a rotisserie chicken you grabbed from the deli for a quick and easy dinner on a busy, stressful weeknight.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Read my disclosure policy.
See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Green Beans: This recipe uses regular string beans but you can use Italian or Romano green beans which are wide and flat. I prefer the fresh ones but you can use the frozen ones in a pinch.
- Italian Seasoning: I like to use homemade but if you don’t have any, a sprinkle of oregano and rosemary will do the trick. You can even toss in some red pepper flakes for heat.
- Italian Dressing: Use your favorite dressing or kick up the flavor with a zesty one.
- Tomatoes: Grape or cherry tomatoes are best for roasting because they are smaller and burst easier. You can use a can of diced tomatoes in a pinch.
- Parmesan Cheese: This adds a salty and nutty flavor to the beans and rounds everything out.
For more insider tips, tricks, and a behind the scenes look, follow me on Pinterest, Facebook, Instagram, & X.
How To Make Italian Green Beans
- Preheat the oven to 425F. Prepare a 9×13 oven safe dish with cooking spray. Trim the beans and toss with the Italian dressing to coat them.
- Spread the green beans in the baking dish and cook in the oven for 10 minutes.
- Take the pan out of the oven and add the tomatoes. Place back in the oven and bake for an additional 5 minutes or until the tomatoes start to burst.
- Remove them from the oven and sprinkle with grated parmesan cheese. Season with salt and pepper if desired. Serve warm!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store any leftovers in the refrigerator in an airtight container up to 3 days.
Reheating: Reheat in the microwave or in the oven until warmed through. I have also tossed them in the air fryer and it works great. The tips get crispy!!
Freezing: You can but it’s really not necessary! The recipe doesn’t take that long from start to finish, so I would only freeze if you need to get ahead for the holidays. But the green beans can soften when freezing so you might need to adjust the cooking time.
Variations
Different Beans:
- Romano beans (they’re wider, flatter Italian green beans)
- Regular string beans (classic)
- French green beans (haricots verts, thinner in size)
- Mix of different beans
Add More Flavor:
- Red pepper flakes for heat
- Fresh basil leaves after roasting
- Lemon zest for brightness
- Balsamic drizzle before serving
- Top with panko bread crumbs
- Crispy bacon pieces (like these smothered green beans!)
Different Cheese:
- Try Romano instead of Parmesan
- Use Asiago for different flavor
- Mix Parmesan and Pecorino
More Vegetables:
- Mix with roasted red peppers or squash
- Add sliced mushrooms
- Toss in bell pepper strips
- Include sliced onions
Fresh, Frozen, or Canned Beans
Fresh green beans (best option): Tender with crispy edges when roasted. Best texture and flavor.
Frozen green beans (good substitute): Work well! Thaw and pat dry before roasting. Texture almost as good as fresh.
Canned green beans (use in pinch): Will work but can become too soft if roasted too long. One of best things about this recipe is texture of roasted green beans.
If using canned:
- Watch carefully to prevent them getting mushy
- Rinse thoroughly before tossing in dressing
- Reduce cooking time to 5 minutes before adding tomatoes
Why Roasting Is Better
Roasting brings out the flavor like other cooking methods. Steaming is fine and cooks them but they can be bland.
A pressure cooker like my husband’s grandma, creates soft beans but doesn’t add any flavor. You have to add other ingredients. And the pressure cooker (her old one) isn’t that easy to use.
Roasting changes everything:
- Caramelizes natural sugars in beans
- Creates crispy edges
- Concentrates flavor
- Adds texture variation (tender inside, crispy outside)
- Makes vegetables actually taste good!
That’s why roasted vegetables always win in my house.
Frequently Asked Questions
Also called Romano beans, Italian green beans are wider and flatter than regular string beans. But this recipe works with either type! Of course, I use regular string beans in this one since they are easier to find in the store.
They’ll work in pinch but the roasted texture won’t be as good. If using canned beans, be sure to rinse thoroughly before tossing in the dressing. Reduce the cooking time to 5 minutes before adding tomatoes to prevent them from getting too soft.
Yes, you can. Thaw and pat them dry before you roast them. These are the closest to fresh I can find.
Absolutely! Add crispy bacon pieces after cooking. If you cook it with the beans, it might not get as crispy as you like. I love the added texture and, of course, everything’s better with bacon!
Recipe Tips & Tricks
- Start with fresh or frozen: Fresh beans are best for texture but frozen will work well if thawed and patted dry.
- Avoid canned if possible: They can become too soft when roasting. If using, rinse thoroughly and reduce cooking time to 5 minutes.
- Roasting is key: It brings out their natural flavor and creates crispy edges that steaming can’t achieve.
- Don’t overcrowd the pan: Spread the beans in a single layer for even roasting and crispy edges.
- Watch the tomatoes: Add halfway through cooking so they soften but don’t turn to mush.
- Fresh Parmesan: Grate your own for best flavor and better melting.
- Serve immediately: They are best right out of oven when the beans still have crispy edges.
- Add bacon: Crispy bacon pieces take these to next level (optional but recommended!)
This Italian green beans recipe is a delicious new way to take the usual side dish vegetable and turn it into something new!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Italian Green Beans Recipe
Ingredients
- 1 pound fresh green beans washed & trimmed
- ½ teaspoon Italian seasoning
- ¼ cup Italian dressing
- 2 cups grape tomatoes halved
- 2 tablespoons parmesan cheese shredded
Instructions
- Preheat the oven to 425F.
- Prepare a 9×13 oven safe dish with cooking spray.
- Trim the beans (defrost if using frozen) and toss with the Italian dressing to coat them.
- Add the green beans to the baking dish and bake in the oven for 10 minutes.
- Take the pan out of the oven and add the tomatoes.
- Place back in the oven and bake for an additional 5 minutes or until the tomatoes start to burst.
- Remove the beans from the oven and sprinkle with grated parmesan cheese. Season with salt and pepper if desired.
- Serve warm!
Notes
- Start with fresh or frozen: Fresh beans are best for texture but frozen will work well if thawed and patted dry.
- Avoid canned if possible: They can become too soft when roasting. If using, rinse thoroughly and reduce cooking time to 5 minutes.
- Roasting is key: It brings out their natural flavor and creates crispy edges that steaming can’t achieve.
- Don’t overcrowd the pan: Spread the beans in a single layer for even roasting and crispy edges.
- Watch the tomatoes: Add halfway through cooking so they soften but don’t turn to mush.
- Fresh Parmesan: Grate your own for best flavor and better melting.
- Serve immediately: They are best right out of oven when the beans still have crispy edges.
- Add bacon: Crispy bacon pieces take these to next level (optional but recommended!)
Nutrition
©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
