Roasted Green Beans with Parmesan

I roast lots of different vegetables like cauliflower, carrots, broccoli, green beans, brussels sprouts, onions, parsnips, sweet potatoes, mushrooms and asparagus,  or a combination, and they all start out the same way.  Start out by cutting them roughly all the same size.  In a large bowl I add some olive oil, salt and pepper.  You can add garlic, thyme, rosemary, oregano (any herb you like) or lemon zest and toss to coat well.  There should be enough olive oil that they are well covered, but not dripping in oil.  Preheat the oven to 400 degrees and put the rack on the lowest shelf.   Tumble the vegetables onto a large cookie sheet and spread evenly.  They cook better if they are not piled up, but spread out.  Put in oven and roast for 5 minutes and then turn them over and continue cooking for another 5 minutes.  If you want to use Parmesan, sprinkle it over the vegetables and place back in oven for 5 minutes and then toss them again and cook until they are easily pierced with the tip of a knife and have lightly browned.  Remove and serve.  Click here for recipe….