Roasted Beans with Chevre

We like to roast stuff. Beans are great steamed and raw and all, but roasting just feels so . . . enhanced. This is a great side, but it has enough flavor to carry itself as your main lunch component, too.

  • ¾ lb. Romano beans (i.e. your share amount), trimmed
  • 1 tbsp. plus 1 tsp. olive oil
  • salt and pepper
  • 2 cloves garlic, minced
  • 3 tbsp. chevre
  • 1 tsp. lemon juice
  • lemon zest

Preheat oven to 425 degrees. Spread beans on a baking sheet and drizzle with olive oil, sprinkle with salt and pepper, and top with garlic. Roast for 15 minutes, then top with chevre, lemon juice, and zest. Serve warm.

By | 2016-02-16T12:05:18+00:00 February 16th, 2016|Recipes|0 Comments