Trim the ends from 7 ounces of green beans. Toss with 2 tablespoons extra-virgin olive oil, 1 teaspoon sea salt, ¼ teaspoon crushed red chili flakes and 1 teaspoon lemon juice. Roast in a 525-degree oven for 6 minutes, then allow to sit for 2 minutes. Serves 2
From: The New York Post, Chef Franklin Becker of the Little Beet (135 W. 50th St.).
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