Roasted Green Beans

I had enough green beans for two meals, so half were cooked this way tonight. I think it’s a better cool-weather meal, but I’m trying to get some tried-and-true recipes out of the way and recorded here before doing some experimenting!

Roasted Green Beans

half a pint basket of green beans, tops trimmed (don’t trim off the bottom ends; they look so cute)
2 tsp olive oil
1 or 2 cloves garlic, minced or pressed

Put the green beans on foil and drizzle the olive oil over them. Press the garlic on and mix everything up well. Roast at 450 (I use my toaster oven) for 10 to 15 minutes; you want them to start looking brown and some of them on the edge of being burnt. Stir them up halfway through. The garlic will turn brown as well, but that tastes just fine.

If you’re barbecuing you can just plop the sheet of foil next to everything else, and it will cook quite happily there.

Serves 2. This is a serving of vegetables with only 57 calories, and 1 Weight Watchers point.