Roasted Green Beans with Garlic

2 lb. green beans, trimmed
1/4 c. extra-virgin olive oil
3 garlic cloves, smashed
3 fresh thyme sprigs, halved
salt and freshly ground pepper to taste
3 anchovy fillets, mashed (optional)
finely grated zest of 1 lemon
2-3 t. fresh lemon juice

Preheat the oven to 450F and set a rack on the upper level.

Toss the beans with the oil, garlic and thyme in a large baking dish; season with salt and pepper. Spread the beans out in a single layer and roast, tossing occasionally, until tender and lightly browned, about 15 minutes.

Discard the thyme sprigs and transfer the beans to a bowl. Add the anchovies, lemon zest and lemon juice and toss well to coat. Serve warm or at room temperature.

Serves: 4-6

Source: San Francisco Chronicle, Food, Sun, 1/2/2000; The Best Recipes of 1999.

Prepared by: Lena for the November 2010 meeting.