Basic Roasted Green Beans
Recipe from
Fine Cooking Magazine
You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the green beans with olive oil and salt and pepper before roasting. Or toss the green beans with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after they come out of the oven.
Servings:
Serves four.
Ingredients
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1 poundgreen beans, stem ends trimmedsee savings
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1 to 3 tablespoonsextra-virgin olive oilsee savings
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1/2 teaspoonkosher salt; more to tastesee savings
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Freshly ground black peppersee savings
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Fresh lemon juice (optional)see savings
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Directions
1.
Position a rack in the center of the oven and heat the oven to 475 degrees F. Line a heavy-duty rimmed baking sheet with parchment. In a medium bowl, toss the green beans with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.
2.
Turn the beans out onto the baking sheet and arrange them so that they are evenly spaced. If the beans cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast the beans until they're tender, a bit shriveled, and slightly browned, about 15 minutes.
3.
Return the green beans to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little oil. Season to taste with salt, pepper, and lemon juice or another flavoring, if using.
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