Ingredients:

• ⅓ cup pine nuts
• 2 pounds fresh green beans (trimmed)
• ¼ cup thinly sliced garlic (7 to 10 cloves, each medium clove should yield 4 slices)
• 6 tablespoons extra virgin olive oil
• 1½ tablespoons lemon zest
• 1½ teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon sugar
• 1½ tablespoons freshly squeezed lemon juice
• 6 tablespoons coarsely shredded Parmigiano-Reggiano

Instructions:

1. Preheat the Oven:
   • Position an oven rack in the middle.
   • Preheat the oven to 450°F.
   • Line a rimmed baking sheet with heavy-duty aluminum foil.
2. Toast the Pine Nuts:
   • In a dry skillet over medium heat, toast the pine nuts until golden, stirring frequently to avoid burning.
   • Once golden, transfer them to a small bowl (do not leave in the hot pan to prevent overcooking).
   • Set aside.
3. Prepare the Green Beans:
   • In a large bowl, toss the green beans with the garlic slices, olive oil, 1 tablespoon of lemon zest, kosher salt, black pepper, and sugar until well-coated.
4. Roast the Beans:
   • Spread the green bean mixture evenly onto the prepared baking sheet, using a rubber spatula to scrape all the oil and seasoning from the bowl onto the beans.
   • Roast for 15 minutes, then stir the beans.
   • Continue roasting for another 10 minutes, or until tender and lightly browned (the beans should not be shriveled).
5. Finish & Serve:
   • After roasting, add the lemon juice, remaining ½ tablespoon of lemon zest, Parmesan, and toasted pine nuts.
   • Toss gently and taste, adjusting seasoning with salt, pepper, or lemon juice as needed.
   • Serve hot or at room temperature.

Make-Ahead Tip:

• You can prepare the beans up to 3 days in advance and store them in the fridge. Reheat in the microwave before serving.

• All ingredients in this recipe are naturally gluten-free or available in gluten-free versions. If you're following a gluten-free diet, be sure to check labels to ensure your ingredients are certified gluten-free.

Nutrition