Forget green bean casserole. The stalwart of holiday tables has seen its day. Now it’s time to give green beans a Thanksgiving makeover.
Start with fresh beans — no canned or frozen here. You want the crisp, brightness of fresh ones. Trim the ends and spread them on a baking sheet.
Yes, I said baking sheet. Because these babies? They are going to roast to a pleasant richness.
Toss on some garlic. Make sure it’s chopped but not minced. Smaller pieces will add bitterness. Sprinkle with salt and pepper, and drizzle it all with olive oil. Once it’s in the oven, the flavors will come together to make a crisp-tender explosion of garlicky goodness.
Finally, toss them with some lemon zest. It will add that final flourish of brightness — without tart overtones — to this dish.
As for the old casserole? Keep it as a memory.
Garlicky Roasted Green Beans
Serves 6
1 pound fresh green beans, trimmed
2 tablespoons extra virgin olive oil
2 cloves garlic, roughly chopped
Salt and pepper, to taste
Zest of 1 lemon
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with foil.
Spread the green beans on the baking sheet, then sprinkle garlic, salt and pepper and drizzle with olive oil.
Roast the green beans for 10 minutes, then stir. Return to the oven and roast for another 10-15 minutes, until lightly browned and cooked to desired doneness.
Remove from the oven and toss with lemon zest. Season with additional salt and pepper, as desired.