With roasted almonds.
Source: Cookie and Kate
Steps
- Preheat the oven to 425F and line a large, rimmed baking sheet with parchment paper for easy cleanup.
- Wash and trim the rough ends off the green beans. Pat them very dry with clean tea towels (wet green beans turn soggy in the oven).
- Toss with olive oil and salt.
- Roast for 14-16 minutes until crisp-tender with some golden, caramelized spots.
- Will keep in the refrigerator for 4 to 5 days.