Easy Roasted Green Beans

roasted green beans I have made this using asparagus as well (heaven!). My sister said she tried it with baby crook neck squash quartered lengthwise and they were so sweet they were almost like candy.

1 pound fresh whole green beans

2 tablespoons extra virgin olive oil

1/2 to 1 teaspoon onion salt (or to taste)

1 teaspoon fresh herbs like lemon thyme or summer savory (optional)

Preheat oven to 425 degrees. Trim the ends of green beans, rinse, pat dry and arrange in a single layer on a large cookie sheet with sides (I use a jelly roll pan). Drizzle with olive oil and sprinkle all over with the onion salt. Toss to coat. Sprinkle herbs over all and roast in the pre-heated (this is important—I’ve tried it at a lower temperature oven before and the result was not the same) oven for 12-15 minutes or until a little bit of carmelization starts to appear. This is a quick an easy accompaniment to all kinds of meals. Most recently we had it with these ribs for Father’s Day and it was wonderful.

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