After stealing some garlic green beans from my friends while at Founding Farmers in Washington DC, I had to itch to make them for Thanksgiving. While my mom wanted brussel sprouts and my sister wanted a salad – I made the call! These couldn’t be easier, I mixed good French green beans with a yellow onion cut into large slices in olive oil, salt and pepper. Roasted at 425 for about 10 minutes – or until the green beans were tender – then sprinkled with lemon zest and juice. I added chopped almonds for an extra crunch on top.
This roasting method works with pretty much any vegetable. It is my go-to on bringing out the best flavors in veggies and couldn’t be easier.