Easy Roasted Green Beans
a mess of green beans (a "mess" is basically whatever will fit on your cookie sheet or in your roasting pan)
olive oil
salt and pepper
Heat the oven to 425F / 218 C or whatever it is on Celsius ovens.
Snap the stem end off the green beans. If the little tails are nice and perky and green, you can leave them on. My chef-instructor always used to say that was how you could tell the beans were fresh -- the beans are old if the tails are sad-looking.
Toss the beans onto a rimmed baking sheet or roasting pan big enough to hold all of them in one layer. A few can pile up, but you don't want much pile, you want good contact with the pan for browning purposes. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
Roast for 20 minutes, tossing again at the 10-minute mark so that you get more nice charred bits on different parts of the beans. Scarf down immediately once they're ready.
