Roasted green beans

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So, while reading my  new issue of Fine Cooking magazine, I had an epiphany that I could roast green beans (yah, I’m kind of slow). I liked the method, but not the flavors I chose (this version would get a 6). Anyway,  here is what you do.

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Take a bunch of green beans and coat them with a couple of Tbs. of oil and then some salt and pepper. Put them in a 425 degree oven for about 15-20 minutes, or until they are brown. Stir them briefly throughout. I added lemon zest and parmesan cheese to mine, and I would leave out the lemon zest, add a stronger salt like seasoned salt or dill salt when you roast them, and then just garnish with parmesan cheese or toasted almonds.

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