My sister showed me this 3 ingredient vegetable dish and it has been our absolute favorite spring meal ever since.

My sister first brought this dish to an Easter potluck out at the farm, and we’ve been making it every spring since. It’s the kind of recipe you remember because it’s almost too simple to be this good: just fresh green beans, a little oil, and a blanket of cheese that bakes up golden and crispy. The beans stay bright and tender with browned, lacy edges, and the cheese turns into a salty, toasty crust. It goes in the oven while you set the table, and before you know it you’ve got a big white bowl of bubbling, crackly green beans that everyone reaches for first.

These crispy green beans are lovely alongside baked ham, roast chicken, or a simple skillet pork chop. I like to serve them with buttered boiled potatoes or a pan of cornbread to round out the meal. They’re also a nice lighter swap for heavier casseroles on the spring table, and the leftovers tuck nicely next to a cold meat sandwich for lunch the next day.

Servings: 4

1 1/2 pounds fresh green beans, trimmed

Heat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easier cleanup and to help keep the cheese from sticking.

Rinse the green beans under cool water and pat them very dry with a clean kitchen towel. Trim off the stem ends. Dry beans are important so they roast and crisp instead of steaming.

Place the green beans in a large bowl. Drizzle with the olive oil and toss with your hands until every bean has a light, even coating.

Spread the oiled green beans out on the prepared baking sheet in a single layer. Try not to crowd them; use two pans if needed so they roast evenly.

Sprinkle the grated Parmesan evenly over the green beans, covering as many of them as you can. Some cheese will fall onto the pan; that’s good—it will bake into those delicious golden, lacy bits.

Place the pan on the middle rack and bake for 15–20 minutes, until the beans are bright green with some browned tips and the cheese is melted, bubbling, and deep golden in spots. If you like them extra crispy, leave them in for another 2–3 minutes, watching closely so the cheese doesn’t burn.

Remove the pan from the oven and let the beans sit for 3–5 minutes. This short rest lets the cheese set up into a crisp coating instead of sliding off.

Use a spatula to gently loosen any cheese that has stuck to the parchment and scoop the beans and cheesy bits into a warm white serving bowl. Serve right away while the beans are hot and the cheese is still crisp.

For a slightly different flavor, you can swap half of the Parmesan for another hard aged cheese you enjoy, such as Asiago or Romano, keeping the total amount the same so the beans still crisp properly. If you prefer a milder flavor, use a younger Parmesan and reduce the amount slightly, but know that less cheese will mean a thinner crust. You can also adjust the texture: for softer beans, lower the oven temperature to 400°F and bake a few minutes longer; for extra-crispy beans, keep the oven at 425°F and spread the beans out very well so they’re not touching. If you’d like a bit of heat, a pinch of red pepper flakes tossed with the cheese works nicely, though that technically adds another ingredient. Food safety tips: Wash the green beans thoroughly under running water and dry them well to remove any soil. Keep the cheese refrigerated until you’re ready to grate and use it, and avoid letting it sit at room temperature for long periods, especially in warm weather. Use clean utensils and a clean cutting board when trimming the beans, and refrigerate any leftovers within two hours of baking. Reheat leftovers in a hot oven or toaster oven so the cheese crisps up again rather than turning rubbery in the microwave.