Oven Roasted Green Beans

 My son, Chris, has never really liked green beans. He tolerated them because he had to, but he loved these.  Perhaps, it was because these were fresh from the garden or it may have been the roasting process, either way, he said that he could make a meal of just the green beans.  This is definitely a recipe to cook, again.
The green beans in this photo look odd but were absolutely wonderful.  The beans were tender and still had some of the green sweetness that is present in raw green beans. This is something that I have wanted to try for a while, and since Mrs. Wiggins had been so generous in giving me cleaned green beans, this was the perfect time to try this method of cooking. 

I suggest that you roast the almonds in a pan on top of the stove.  I roasted these in the pan with the green beans but since the almonds did not add flavor to the beans, I think it would be easier to roast the almonds first and then set aside. 
This starts out very easy and ends the same way.  It works well on week nights because you put it in the oven, set the timer and leave it alone.
Preheat oven to 450 degrees.

1 pound of Fresh Green Beans, washed and snapped
1 Tablespoon of Sepay Groves Olive Oil
1 teaspoon of Salt
1 Tablespoon of Butter or Margarine
1/4 cup of Slivered Almonds

In a pan, toast the almonds on top of the stove. Stay with them while toasting.  Pour into a bowl and set aside.
In an ovenproof pan, toss green beans with olive oil and salt. Flatten into a single layer and bake for 18 to 25 minutes, depending on how done you like green beans.  Remove from oven, place in a bowl, toss with butter or margarine and toasted almonds.

Enjoy!

Deloris