Our community garden is kickin’ into high gear and the first picking of tri-colored beans (it’s just too bad that the purple ones turn green when cooked) was a bountiful one! Since the other partners in the garden were coming to dinner, I laid claim to the entire harvest to serve that evening. As I looked at my colander which over runneth I started considering a preparation that would highlight their freshness and also go well with the grilled white fish main course. Lemon immediately came to mind. Oven roasted green beans with olive oil and red pepper flakes is a regular part of my repertoire, so this was just a new spin on a known favorite. It was bright, fresh and a little crispy – the perfect trifecta of veggie characteristics in my book.
- 1½ lb of green beans, ends removed
- 3 Tbsp olive oil
- 2 lemons, thinly sliced
- Salt and pepper to taste
- Preheat oven to 400°F.
- Arrange green beans more or less in a single layer on a baking sheet. Drizzle with olive oil and toss to coat.
- Add salt and pepper and arrange lemon slices over the top.
- Roast for 30 minutes or until beans get a bit crispy, stirring halfway through.
