- 1 pound fresh green beans
- 1 tablespoon olive oil or vegetable oil
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon black pepper
Snap the ends off the green beans and rinse the beans in water.
Lay the green beans on a metal baking sheet.
Drizzle the oil, salt and pepper over the beans. Toss to coat.
Roast in a 425 degree oven for 15 to 18 minutes. Stir the beans a couple times while roasting.
Refrigerate leftovers within 2 hours. Photo and recipe adapted from Nutrition Matters.