Roasted Green Beans with Garlic and Parmesan Cheese

Serves 4

Once again, I must say how much I love roasted vegetables of all types because they are easy, healthy and so good. I created this recipe one year in the middle of December when, for the first time, I found trimmed fresh green beans in a bag, ready to be cooked or microwaved. They were a little more expensive, but worth it. Now you can get bagged beans all year long, but I prefer to use local beans when available. Either way, this is a quick, easy, healthy and delicious side dish. The beans are also wonderful as a finger food on a party buffet. See the Sautéed Green Beans with Olive Oil and Garlic in the similar and related recipes for an alternate cooking method that is equally delicious.

Ingredients

• Cooking oil spray
• 1 pound fresh green beans, stem ends removed, rinsed and well-drained (can use bagged, prewashed fresh green beans)
• 3 large cloves garlic, crushed, peeled and coarsely chopped
• 1/2 teaspoon dried marjoram leaves (can use 2 teaspoons fresh) (see notes below)
• Salt and pepper to taste
• About 2 teaspoons olive oil
• 1 tablespoon freshly grated Parmesan cheese

Preheat oven to 425° F. For easy cleanup, line a large baking sheet or shallow baking dish with foil. Spray lightly with olive or other cooking oil spray. If desired, snap the beans into smaller pieces and place on the sheet pan. Add the garlic, marjoram, salt, pepper and lightly drizzle all over with olive oil. Toss to combine, then spread into one layer. Roast until the beans are tender and lightly browned, about 20 to 30 minutes, depending on size and age. Sprinkle with the Parmesan cheese and roast about 2 more minutes or until the cheese is melted. Serve hot, warm or room temperature.

Notes: I love marjoram and always have dried on hand, but oregano can be substituted. The flavor is similar, but more assertive. The beans can be roasted at a slightly lower temperature if there is another dish in the oven, allowing a little extra baking time as needed.