Ingredients
Method
- Preheat oven to 425°F.
- Place trimmed green beans on a large, rimmed baking sheet. Add olive oil and season with grill seasoning (or salt and pepper, see notes). Toss well to coat, then spread beans out into an even layer.
- Transfer beans to the preheated oven. Bake for 10-15 minutes, or until tender.
- Toss beans with lemon zest and a squeeze of lemon juice. Taste for seasoning and adjust with more salt, pepper, and/or lemon juice as desired.
Notes
If substituting salt and pepper for the grill seasoning, use ½ teaspoon kosher salt and ¼ teaspoon freshly cracked black pepper.
You can absolutely pile up a lot of green beans onto one baking sheet. If it feels too crowded, you can divide the beans between 2 baking sheets instead.
If you'd like a little extra brown, feel free to let them bake a little longer or switch to broil for an additional few minutes.
For even quicker cooking, use haricot verts - thin French green beans. Check them after 8 minutes in the oven.
I usually squeeze one of the lemon wedges over the beans and toss to combine, then serve the remaining lemon wedges alongside.
