This lovely side dish can be dressed up with fresh herbs or a squeeze of lemon. It’s also super delish with just salt and pepper. Use the same cooking technique for asparagus.
Foodie note: To reheat leftovers, put beans in a skillet, turn to medium and let the pan get hot, shaking occasionally. Remove beans once they are hot.
1.5 tablespoons olive oil
1 lb. green beans (preferably organic, trimmed/washed)
salt/pepper to taste
- Set oven to broil.
- Line a baking sheet with parchment paper (this makes for easy clean up).
- Put cleaned and trimmed beans in center of baking sheet, add olive oil, sprinkle with salt/pepper and gently toss to coat. Spread out evenly on the pan.
- Place beans on first or second rack from top in the oven, cook for 7-9 minutes. Beans should be slightly crisp and bright green. Accessorize with a fresh herb, such as dill, and a squeeze of lemon if you’re feelin’ fancy.