- Fresh green beans
- Olive or avocado oil
- Kosher salt and freshly ground pepper
•If the green beans are blackened in spots but still not cooked to your liking, toss them and return to the oven for another minute or two. If you have more than a single layer on one baking sheet, toss the beans after the first 5 minutes and then check every minute or so after that until they are cooked to your liking, tossing again, if needed, to evenly cook.
•The last time I made these, I moved them to the top rack when they were just short of done and broiled closer to the element for a minute. They developed beautiful golden brown color and tasted especially delicious.