Last summer I discovered my favorite way to eat green beans is to roast them. I make these Parmesan Roasted Green Beans ALL the time. This is a similar recipe, but with a yummy balsamic kick! I will have to switch off between these two recipes.
1 lb green beans, ends trimmed, cut in half
1 tbsp extra virgin olive oil
lemon pepper seasoning
crushed red pepper flakes
1 tbsp balsamic vinegar
Preheat oven to 425 degrees. Line a large baking sheet or roasting pan with aluminum foil and place the green beans in a pile in the middle. Pour the olive oil over the beans and mix them around so they're evenly coated. Season to taste with the salt, lemon pepper (or cracked black pepper), garlic powder and crushed red pepper. Spread the beans out across the pan giving as much space between the individual beans as possible. Shake or measure out the balsamic vinegar over the beans. Bake for 10 minutes, stir the beans and then bake for another 5-10 minutes. If you like your beans more crisp tender, you'll probably want to pull them out after 15 minutes. I cooked mine for 20 so there would be a bit more caramelization.
Original recipe found here.