This no-fuss, five-ingredient recipe takes 15 minutes, tops, and any leftovers are “terrific recycled into a salad the next day,” says Anya Fernald.
Makes 4 to 6 servings
2 pounds green beans, trimmed
2 tablespoons extra-virgin olive oil
Flaky sea salt, such as Maldon
Freshly ground black pepper
1 lemon, halved
1. Preheat oven to 450°F. In a medium bowl, combine the green beans, olive oil, a healthy pinch of sea salt, and a few grinds of black pepper; toss to combine.
2. Transfer beans to a large cast-iron skillet or rimmed baking sheet, and spread them out in a single layer. (If they’re too crowded, they won’t roast well.) Transfer to oven and roast, stirring once, until beans are tender and charred in spots, 12 to 15 minutes. Squeeze lemon juice over beans and season with more salt and pepper to taste, tossing to combine. Serve warm or at room temperature.
Photographs reprinted from Home Cooked by Anya Fernald with Jessica Battilana. Copyright © 2016 by Anya Fernald. Photography copyright © 2016 by Brown W. Cannon III. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.