This no-fuss, five-ingredient recipe takes 15 minutes, tops, and any leftovers are “terrific recycled into a salad the next day,” says rancher, Anya Fernald.

Makes 4 to 6 servings

Ingredients:

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

Preparation:

1. Preheat oven to 450°F. In a medium bowl, combine the green beans, olive oil, a healthy pinch of sea salt, and a few grinds of black pepper; toss to combine.

2. Transfer beans to a large cast-iron skillet or rimmed baking sheet, and spread them out in a single layer. (If they’re too crowded, they won’t roast well.) Transfer to oven and roast, stirring once, until beans are tender and charred in spots, 12 to 15 minutes. Squeeze lemon juice over beans and season with more salt and pepper to taste, tossing to combine. Serve warm or at room temperature.