Roasted Green Beans

Mature supermarket green beans are often tough and dull, needing special treatment to become tender and flavorful. Braising works, but the stovetop can get awfully crowded as dinnertime approaches. Roasting is a great option for many vegetables, and we wanted to find out if this technique could help transform older green beans, giving them a flavor comparable to sweet, fresh-picked beans. 

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1 lb Green beans (stem ends snapped off)
1 tbsp Olive oil
Salt and pepper to taste

Adjust oven rack to middle position; heat oven to 450°F. Line rimmed baking sheet with aluminum foil; spread beans on baking sheet. Drizzle with oil; using hands, toss to coat evenly. Sprinkle with 1/2 teaspoon salt, toss to coat and distribute in even layer. Roast 10 minutes.

Remove baking sheet from oven. Using tongs, redistribute beans. Continue roasting until beans are dark golden brown in spots and have started to shrivel, 10 to 12 minutes longer.

Adjust seasoning with salt and pepper, transfer to serving bowl and serve.