Colvins this summer, we made these. Mmmmm
Roasted Green Beans
For fresh green beans: trim beans, cut into 3- to 4-inch lengths, and parboil for 2 minutes. Drain and rinse in cold water. Pat dry.
For frozen green beans: let beans thaw (I leave them out on the counter during the day). Drain and pat dry.
*Seasonings: we like Paula Deen's house seasoning (salt, pepper, garlic powder, onion powder) or salt and pepper plus onion powder or salt plus garlic powder. Alternately, toss the beans in garlic-flavored olive oil and add salt. Salt and garlic are the essentials here.
Toss beans in olive oil and seasonings of choice. Spread out on jelly roll pan or in roasting pan. You don't need a single layer, but you also don't want them piled high. Roast at 400-425 degrees (or even 450), stirring every few minutes, until desired tenderness. The outsides will shrivel slightly. At 425 degrees, they take roughly 20-30 minutes or so (also depends on how soft they are to start with; thawed beans from frozen start out a touch softer).