Oh.My.Word. I'm in love. I think they've taken my number one roasted veggie spot from asparagus. They were so simple and quick to prepare, but they taste like a million bucks! (At least in my humble opinion.) We've had them two nights this week. And I still have more fresh green beans in the fridge waiting their turn in the 450-degree oven.
I also roasted some of Shirley's yellowneck squash tonight. Before roasting it, I sprinkled some dry Italian dressing mix on them. I love the flavor of the Italian seasoning with the squash. Delish!
Roasted Green Beans
fresh green beans (as many as you like)
4-5 tsp. extra virgin olive oil
fresh ground black pepper
Preheat oven to 450 degrees. Spray a large baking sheet with cooking spray. In a large bowl, lightly coat the green beans with the extra virgin olive oil. Mix thoroughly, making sure all the green beans are coated very lightly with the olive oil. Spread out the green beans on the sheet pan, making sure to have a single layer of green beans. Sprinkle with the kosher salt and black pepper. Roast for about 12-15 minutes, stirring once. Most of your green beans should have some brown, blistery looking spots on them. That's good...and tasty!