I have become a convert to roasted vegetables. I always knew they were good but I mainly stuck with root vegetables. I had no idea what I was missing out on. I tried roasted carrots and broccoli last year and they were so good, I've been tempted to try more. Roasted asparagus was delicious this spring. I had a whole mess of fresh snap beans from the farmer's market and while I wanted to enjoy them without a lot of adornments, I didn't want to just steam them. So I tried roasting them. These are fantastic.
Roasted Green Beans
1/2 tablespoon olive oil
1 pound green beans
Cook at 450 for 15 minutes until they're as brown on the undersides as you'd like them to be.
I served these with salt boiled new potatoes. I'd post a picture but all my pictures came out with the potatoes looking like olives!