Ingredients:

  • 1 pound Fresh Green Beans (haricot verts preferred), trimmed and washed
  • 3 Tbsp Extra Virgin Olive Oil, divided (2 Tbsp for roasting, 1 Tbsp for finishing)
  • ¾ tsp Kosher Salt, plus extra for finishing
  • ½ tsp Freshly Ground Black Pepper
  • 4 large cloves Garlic, minced and divided (2 cloves for roasting, 2 cloves raw for finishing)
  • 1 medium Lemon (zest and juice)
  • Pinch Flaky Sea Salt (e.g., Maldon)

Instructions:

  1. Preheat the oven to 400°F (200°C). Place an empty standard half-sheet pan inside the oven while it preheats to ensure immediate caramelization.
  2. Wash and thoroughly dry the green beans. Trim off the stem ends. Mince all 4 cloves of garlic completely and divide the minced garlic into two equal portions.
  3. In a large mixing bowl, combine the trimmed beans with 2 tablespoons of olive oil, the measured Kosher salt, black pepper, and the first half of the minced garlic (2 cloves). Toss until every bean is lightly coated.
  4. Carefully remove the preheated sheet pan from the oven (use oven gloves!). Pour the seasoned beans directly onto the hot pan and spread them into a strict single layer. Do not overcrowd the pan; use a second pan if necessary.
  5. Roast for 12 to 15 minutes, flipping the beans halfway through (around the 8-minute mark). They should be bright green, slightly wrinkled, and have beautiful charred, brown spots when done.
  6. While the beans are finishing, zest the whole lemon.
  7. Immediately remove the beans from the oven and transfer them back to the mixing bowl (or serving dish). Add the remaining 1 tablespoon of raw olive oil, the remaining raw minced garlic (2 cloves), and the lemon zest.
  8. Toss well for about 30 seconds to distribute the fresh flavours. Squeeze the juice of half the lemon over the beans. Toss one last time and adjust seasoning with flaky sea salt and black pepper before serving immediately.