Roasted Green Beans

Some dinners are born of genius.  Some are born of gorgeous ingredients.  Many of mine are born of laziness.

Roasting green beans falls firmly in the lazy category.  The oven is already on, I figured, why not roast the green beans?  

Best.  Choice.  Ever.

Have you ever roasted green beans?  If not, try it this week.  I dare you.  And then I dare you to not eat all of them. 

Good stinkin' luck.

Roasted Green Beans
I won't include specific amounts, but make a bit more than you usually would for green beans. Trust me on this one.

Green beans, stem ends trimmed
Olive oil
Salt and pepper

Preheat the oven to 425 degrees.  Line a large baking sheet with aluminum foil to make clean-up easier.  Make sure you use a large pan because you don't want the green beans to be crowded together.  If they're crowded in the pan, the beans will steam, and it will be more difficult to get the delicious brown caramelization thing happening.  Use two pans and rotate them halfway through cooking if one pan gets too full.

Place green beans on the foil-lined baking sheet.  Drizzle the beans with olive oil (about 1-2 tablespoons) and sprinkle with salt and pepper.  Use your hands to toss everything together so all the beans are oiled and seasoned evenly.

Place the baking sheet in the oven and roast for 12-15 minutes.  Halfway through cooking, toss the green beans with a spatula so they roast evenly.  When they are finished, the beans will have lovely brown spots and will taste like vegetable heaven.