Roasted Green Beans with Garlic, Lemon, Pine Nuts & Parmesan
 Adapted from Chef Ris Lacoste Looking for a side dish that steals the show? Roasted green beans with garlic, lemon, Parmesan, and toasted pine nuts are simple, flavorful, and sure to impress! Ingredients ⅓ cup pine nuts 2 pounds fresh green beans, stem ends trimmed ¼ cup thinly sliced garlic, from 7 to 10 cloves, (a 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 ⅓ cup pine nuts 2 pounds fresh green beans, stem ends trimmed ¼ cup thinly sliced garlic, from 7 to 10 cloves, (a 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 Set an oven rack in the middle position and preheat the oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil. In a small dry skillet over medium heat, toast the pine nuts until golden. Watch carefully and stir frequently as they can burn quickly. Immediately transfer the nuts to a small bowl (don't leave them in hot pan as they will continue to cook). Set aside. Put the green beans in a large bowl. Add the sliced garlic, olive oil, 1 tablespoon of the lemon zest, kosher salt, pepper, and sugar; toss well. Transfer the mixture to the prepared baking sheet (don’t leave any flavor behind: use a rubber spatula to scrape all of the oil and seasoning out of the bowl and onto the beans). Roast the beans and garlic for 15 minutes. Stir with a spatula to promote even cooking, then continue roasting until the beans are tender throughout, about 10 minutes more. The beans should be fully cooked, with some lightly browned but not overly shriveled. Add the lemon juice, Parmigiano-Reggiano, remaining ½ tablespoon lemon zest, and pine nuts to the beans and toss well. Taste and adjust seasoning with salt, pepper and lemon juice if necessary. Transfer to a serving platter and serve hot or room temperature. Make-Ahead Instructions: The beans can be prepared up to 3 days ahead of time and reheated in the microwave. Set an oven rack in the middle position and preheat the oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil. In a small dry skillet over medium heat, toast the pine nuts until golden. Watch carefully and stir frequently as they can burn quickly. Immediately transfer the nuts to a small bowl (don't leave them in hot pan as they will continue to cook). Set aside. Put the green beans in a large bowl. Add the sliced garlic, olive oil, 1 tablespoon of the lemon zest, kosher salt, pepper, and sugar; toss well. Transfer the mixture to the prepared baking sheet (don’t leave any flavor behind: use a rubber spatula to scrape all of the oil and seasoning out of the bowl and onto the beans). Roast the beans and garlic for 15 minutes. Stir with a spatula to promote even cooking, then continue roasting until the beans are tender throughout, about 10 minutes more. The beans should be fully cooked, with some lightly browned but not overly shriveled. Add the lemon juice, Parmigiano-Reggiano, remaining ½ tablespoon lemon zest, and pine nuts to the beans and toss well. Taste and adjust seasoning with salt, pepper and lemon juice if necessary. Transfer to a serving platter and serve hot or room temperature. Make-Ahead Instructions: The beans can be prepared up to 3 days ahead of time and reheated in the microwave. Nutrition Information Powered by Per serving (6 servings) Calories: 264 Fat: 21 g Saturated fat: 4 g Carbohydrates: 14 g Sugar: 6 g Fiber: 5 g Protein: 8 g Sodium: 448 mg Cholesterol: 6 mg Per serving (6 servings) Calories: 264 Fat: 21 g Saturated fat: 4 g Carbohydrates: 14 g Sugar: 6 g Fiber: 5 g Protein: 8 g Sodium: 448 mg Cholesterol: 6 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.