Ingredients
- 1 pound green beans or haricots verts, trimmed and dried
- 1 1/2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 3 tablespoons sliced almonds (optional)
- 2 tablespoons grated Parmesan cheese (optional)
Instructions
- Preheat oven to 425 degrees F.
- Spread green beans on a baking sheet and drizzle with oil, salt, and pepper. Toss to coat.
- Roast for 15 minutes without stirring.
- Shake the pan and roast for 5-7 more minutes, or until tender when pierced with a fork.
- If using almonds, toast them in a saucepan over low heat for 5 minutes.
- Sprinkle Parmesan and almonds over green beans and serve.
Variations
- Add toasted pine nuts, walnuts, or pecans instead of almonds.
- Roast with chopped garlic.
- Toss with lemon juice and zest after roasting.
- Top with crumbled bacon.
- Combine with other vegetables like asparagus, tomatoes, or potatoes.
Storage
- Refrigerate for up to 4 days.
- Reheat in the oven at 350 degrees F or in the microwave.
- Freeze for up to 3 months. Thaw overnight before reheating.
Tips
- Use kitchen scissors to trim green beans quickly.
- Pat green beans dry before roasting to prevent sogginess.
- Don’t crowd the pan or the green beans will steam instead of roast.
