ROASTED GREEN BEANS WITH GARLIC AND PARMESAN CHEESE

SERVES 3 to 4

Once again, I must say how much I love roasted vegetables of all types because they are easy, healthy and so good. I thought it was time to try green beans. This recipe is especially useful during the off-season, when green beans are not quite as flavorful. Surprisingly, in the middle of December, I found trimmed fresh green beans in a bag, ready to be cooked or microwaved, that were much nicer than the ones I could have purchased in bulk. They were a little more expensive, but worth it. No muss, no fuss, and delicious.

INGREDIENTS

1 pound fresh green beans, stem ends removed, rinsed and drained well

3 large cloves garlic, crushed, peeled and coarsely chopped

1 teaspoon dried marjoram leaves

Salt and pepper to taste

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 cooking oil spray. Place the beans on the sheet, then add the garlic, marjoram, salt, pepper and olive oil. Toss to combine, then spread into one layer. Bake until the beans are tender and lightly browned, about 20 to 30 minutes, depending on size. Sprinkle with the Parmesan cheese and roast about 2 more minutes. These may be served hot, warm or room temperature, either as a side-dish, or a healthy party finger food.

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