Roasted Green Beans

Prep: 15

Cook: 15

Total Time: 30

Yield: 4 servings

Course: Side

Cuisine: American

Calories: 66kcal

I love making roasted green beans because the high heat brings out their natural sweetness while adding a nice crispy texture.

Preheat Oven - Set the oven rack to the middle position. Heat oven to 450ºF (232ºC).
Rinse the Green Beans - Wash green beans thoroughly in a colander under cool water and drain. Dry them well between paper towels or a kitchen towel.
Remove the Stems - Use a sharp knife to trim off the string ends. If the beans are very long, cut them in half, they should be about 4 to 5 inches.
Add Seasonings - Line a large-rimmed sheet pan with foil. Add the green beans, and drizzle with olive oil, then sprinkle with the salt and pepper. Toss with your hands to coat. Spread into a single layer. Place one lemon wedge on each pan corner, not touching the beans.
Roast - Roast for 10 minutes. Use tongs to redistribute the beans on the pan for even browning. Continue roasting until tender with golden brown spots, about 3 to 5 minutes.
To Serve - Taste and season with more salt and pepper as desired. Transfer to a serving dish and serve with roasted lemon wedges.

Recipe Yield: About 4 cups
Serving Size: About 1 cup
Storing: Cool and store in an airtight container in the refrigerator for up to 5 days.
Reheating: Cover and cook in the microwave in 30-second increments until hot. On the stovetop, cook over medium heat until hot.

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