Name: Lemon & Garlic Roasted Green Beans
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Ingredients: 1 Pound Green Beans (fresh, washed & trimmed); 1 Lemon (thinly sliced); 2 Teaspoons Garlic (minced (or 1 teaspoon granulated garlic)); 2 Tablespoons Extra Virgin Olive Oil; Salt and Pepper to taste

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Light, Healthy, Easy and of Course Delicious

Sometimes you just need something simple and light to balance those other heavy dishes on the table. That’s just what you get with these Lemon & Garlic Roasted Green Beans. They’re not too lemony or garlicky, and the roasting just gives them a nice flavor you can’t get from the microwave.

Do You Need a Garlic Press?

Silver garlic press with garlic being pressed out of the holes. It's laying on a wood board and there's whole garlic in the background. — A garlic press makes mincing garlic fast and easy.

No, of course not, but I love how easy it is to mince garlic with a Garlic Press and there are so many options out there. They also don’t take up much room and are easy to clean unlike those awful onion choppers that I despise.

Is it better to line a sheet pan with parchment or foil?

Hands down, parchment wins every time. I used foil for decades and got so frustrated when the food would stick to it. I would rather clean the pan then try to scrape my food off of the foil only to have it tear or still be stuck to the food.

Parchment paper is for the most part, non-stick. I like the kind with a grid printed on the paper because it makes it easier to cut to size, but the flat sheets are nice because they are flat and not curled. Here are some options for different types parchment paper.

• These Lemon & Garlic Roasted Green Beans are light, healthy and couldn’t be easier. You’ll feel good about serving these to your family.

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Step-By-Step Instructions:

Preheat oven to 425°F/220°C/Gas Mark 7. Wash and trim your green beans, and remove any stems or bad beans.

Place parchment on a sheet pan. Place green beans on top of parchment. Drizzle olive oil over this followed by minced garlic. Toss all together and spread out in one layer avoiding over crowding. Season with salt and pepper.

Slice lemons, remove seeds and layer those on top. Squeeze juice from the ends of the lemon over areas that don’t have lemon slices over them.

Single layer of roasted green beans with sliced lemons on top. There a nutcracker who looks like a chef in the foreground. — Pepé is double checking my green bean and lemon placement before we roast these green beans.

Roast for 10-15 minutes. This can also be roasted/baked at 375°F/190°C/Gas Mark 5 for about 18 minutes if you already have another dish in the oven such as my lasagna, which bakes at the lower temperature.

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