Blistered Green Beans

Five ingredients and a hot oven turn a big pile of market green beans into a charred, lemony side dish. Any leftovers are good tossed into a salad the next day.

Serves 4 to 6 · 15 minutes

Ingredients

• 2 pounds green beans, trimmed
• 2 tablespoons extra-virgin olive oil
• Flaky sea salt
• Freshly ground black pepper
• 1 lemon, halved

Instructions

1. Heat the oven to 450°F. In a medium bowl, toss the beans with the olive oil, a good pinch of flaky salt and a few grinds of pepper.
2. Spread the beans in a single layer in a large cast-iron skillet or on a rimmed baking sheet. Give them room, since crowded beans steam instead of browning.
3. Roast, stirring once, until the beans are tender and blistered in spots, 12 to 15 minutes.
4. Squeeze the lemon over the beans, toss, and add more salt and pepper to taste. Serve warm or at room temperature.

Adapted from Anya Fernald.