Trim the stem ends only from the haricots verts and place them on two sheet pans. Drizzle the beans with 2 tablespoons of the oil (total) and spread them out in one layer. Sprinkle them with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for 10 minutes, until crisp-tender. Serve hot.
LEMONY HARICOTS VERTS
Haricots verts are smaller, more tender green beans from France.
12 ounces frozen haricots verts, or petit green beans (recommended: C and W)
2 teaspoons lemon zest
1 teaspoon lemon pepper (recommended: Lawry's)
1 tablespoon butter
Salt and pepper
Steps:
Place all ingredients in a microwave safe bowl. Cover with a lid or plastic wrap. Place in microwave and cook on high for 4 minutes. Stir ingredients and cook for an additional 3 to 4 minutes. Season with salt and pepper, to taste.
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