Yes, roasted green beans! No more soggy beans, or canned beans.
The secret is: the pan must be really hot. If you place the beans in a cold pan, and try to roast them like that, they will be rubbery.
Preheat the oven to 425 degrees. Place a rimmed metal sheet pan or metal cookie sheet or metal cake pan in the oven at the same time so the pan heats up.
Just snap the ends off of plain old fresh green beans. Place them in a bowl and drizzle them with a really little amount of oil: a good quality olive oil or pure avocado oil is my preference. What is important in this step is that the beans aren’t drowning in oil. They should just lightly glisten. The beans shouldn’t be in a puddle of oil.
Next, season them. My favorite seasoning for the beans is Montreal Steak Seasoning (I know! This isn’t steak, but somehow it’s an amazing combination). I put plenty on the beans, and they taste great! You can use lemon pepper, or just salt, or pretty much whatever seasoning you like. I season them generously because I enjoy the peppery bite on the beans.
When the oven is hot and the pan is hot, dump the beans with their oil and seasoning in the pan and quickly try to spread them out so they’re in a single layer. They don’t need to be neatly lined up like soldiers, just not piled up.
Roast them for about 15 to 20 minutes, shaking the pan every few minutes so the beans char evenly on all sides (or stir them about with a spatula). When they’re lightly charred, they’re done. They’re good as a side dish, or as a snack.
Another idea for a simple supper: to the green beans in the bowl, prior to cooking, add shelled edamame (out of the pods). A couple of big handfuls of beans, and about half that amount of shelled edamame (frozen is fine, or pods that you’ve cooked and shelled), with the small amount of oil and a hearty sprinkling of Montreal Steak Seasoning, or lemon pepper or salt. Do the same thing with the pan: preheat it while the oven’s preheating to 425 degrees. Dump the beans and edamame on the hot pan and roast until lightly charred. Then grate fresh Parmigiano Reggiano cheese over them and return to the oven for just a minute or two until the cheese begins to melt. That’s it! It’s almost no work, vegetarian, and really simple and satisfying. Fresh cornbread is a nice accompaniment.