Roasted Broccoli Green Beans and Tomatoes with Parmesan

sheetpangarlicparmesanroastedbroccoligreenbeans Whether you serve this with your meat of choice, (think roast lamb or chicken, pan fried salmon or a juicy piece of steak) or enjoy this tray-full of veggies as a main, this Sheet Pan Garlic Parmesan Roasted Broccoli and Green Beans with crispy Parmesan pieces will become a staple on your dining table, guaranteed. Kids that normally can't stand any veggies are loving this tray full of greens. Parmesan cheese crisps so beautiful in the oven while roasting on these vegetables, with a good kick of garlic plus the burst cherry tomatoes - it's a winning combo.

2 heads broccoli, stems removed and cut into florets
12 oz green beans, ends trimmed (350 g)
1 cup grape or cherry tomatoes
1/3 cup Parmesan cheese, freshly grated, divided
¼ cup extra-virgin olive oil
½ lemon, freshly squeezed
1 Tbsp. garlic, minced
kosher or sea salt
black pepper, freshly ground

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6). Spray a baking sheet or tray with nonstick cooking oil spray.

Arrange the broccoli and green beans on the baking sheet.

Top with ¼ cup of Parmesan cheese, and drizzle with the olive oil and lemon juice. Add the minced garlic and salt and pepper to suit your tastes; mix together well until all of the vegetables are evenly and completely covered in dressing.

Spread the veggies out in a single layer, transfer to oven and roast for 20 minutes.

After 20 minutes, carefully remove the sheet from the oven and add the tomatoes to the pan. Give the veggies a mix through (flipping any that are crisping or browning), and return to the oven, rotating the pan if necessary to cook evenly. Continue to roast for an additional 15-20 minutes, or until the broccoli is cooked through (the florets will have a nice crisp edge).

Top with the remaining 2 Tbsp. of Parmesan cheese and serve immediately.

Makes 4 servings.