Roasting is one of my favorite ways to cook vegetables, but I’d never roasted green beans until a colleague mentioned that she does hers that way. That sparked my interest--and this easy, delicious recipe.
I toss the beans with just enough olive oil to coat them. This adds flavor, as does a teaspoon of butter in the bread crumbs; the result is just 3/4 teaspoon of fat per serving. But if you’re on a strict no-fat diet, spray the beans with nonstick olive oil cooking spray and omit the butter from the crumbs.