For years, I’ve cooked my green beans the same way over and over again – steamed and served with a little butter and a squeeze of lemon. But no longer. While that method might be classic and easy (and plenty delicious), there’s more than one way to cook a green bean. Like this way, where green beans are roasted until tender in a salty and crispy Parmesan-breadcrumb mixture. Trust me, it’s more than worthy of being folded into your green bean rotation.

We all know we should eat our veggies, but it’s pretty easy to fall into a rut of preparing things the same old way on repeat. But veggies don’t have to be boring… these green beans are anything but. They’re tender but have a crispy-crunchy thing going on thanks to the breadcrumbs, and a ton of extra flavor thanks to the Parm. They’re not smothered in cheese by any means – the nice thing about Parmesan is that a little bit really does go a long way.

I love roasting veggies because they take less tending than other methods. Cooking them in the oven gives you a little more leeway than steaming – they’re not going to go to mush on you quickly, so you don’t have to check on them quite as often.

Aside from the green beans, these only take five simple ingredients, and they’re ones you’re likely to have on hand anytime. A little olive oil, salt, garlic powder, breadcrumbs, and Parm and you’re well on your way to some of the best green beans you’ve ever had.