Sheet-Pan Roasted Green Beans with Garlic, Lemon, and Almonds

• 12 lb fresh green beans, trimmed
• 22 tablespoons olive oil
• 34 cloves garlic, finely minced
• 41 tsp kosher salt
• 51/2 tsp black pepper, freshly cracked
• 61/3 cup sliced almonds
• 71 tsp lemon zest
• 81 tablespoon fresh lemon juice

1. 1

   Position your oven racks with one in the upper third and preheat the oven to 425°F.

2. 2

   Dry your trimmed beans thoroughly with a clean kitchen towel because damp beans will steam instead of roast, leaving you with limp, waterlogged vegetables.

3. 3

   Toss the beans right on a large rimmed sheet pan with the olive oil, kosher salt, and black pepper until every pod has a light sheen.

4. 4

   Spread them out so they lie in a single layer with some breathing room; if you pile them on top of each other, they will stew in their own moisture.

5. 5

   Roast for 12 minutes until the bottoms start to pick up golden-brown spots.

6. 6

   Pull the pan out, toss in the minced garlic and sliced almonds, and stir well so the nuts make contact with the hot metal; garlic burns fast, which is why it goes in for only the final stretch.

7. 7

   Return to the oven for 4 to 5 minutes until the almonds turn toasted light brown and the beans are tender-crisp with blistered edges.

8. 8

   Squeeze the fresh lemon juice over the hot beans, scatter the fresh lemon zest across the top, and scrape everything into your serving dish while it is still sizzling.

No responses yet — be the first.