This recipe came from The Recipe Girl. It was my new twist on green beans this year for Thanksgiving. It was a hit! Definitely a keeper!
1 1/4 lbs. green beans, rinsed, stems trimmed
1 small head of garlic, coarsley chopped ( I only ended up using about 5 cloves and it was perfect for our tastes)
1/4 c. extra virgin olive oil
1 1/2 T. finely grated lemon zest (1-2 medium lemons). DIVIDED.
1 1/2 T. fresh lemon juice
1 t. salt
1/2 t. freshly ground black pepper
1/3 c. pine nuts, toasted
1/4 c. grated parmesan cheese
1 T. coarsely chopped flat leaf parsley
Preheat oven to 450 degrees. Put beans in large mixing bowl. Add garlic, olive oil, and 1 T. lemon zest, salt and pepper and toss to coat. Spread beans on a cookie sheet, and roast in the oven for about 10 minutes, stir with spatula, and continue roasting about 5 more minutes until the beans are lightly browned and tender throughout. Transfer the beans to a serving platter and add lemon juice, remaining lemon zest, parmesan and parsley, toss to coat. Can serve hot or at room temperature!!!
**Sorry no picture, my camera batteries died!!!!