Roasted Green Beans with Sun-Dried Tomatoes, Olives and Goat Cheese

By norsegal8

An aluminum foil liner prevents burning on dark nonstick baking sheets. When using baking sheets with a light finish, foil is not required, but we recommend it for easy cleanup.

Ingredients

• 1 pound green beans, stem ends snapped off
• 1 tablespoon olive oil
• 1 teaspoon extra virgin olive oil
• 1 tablespoon lemon juice
• 1/2 cup oil-packed sun-dried tomatoes, rinsed, patted dry, and coarsely chopped
• 1/2 cup pitted kalamata olives, quartered lengthwise
• 2 teaspoons minced fresh oregano leaves
• Salt and ground black pepper
• 2 ounces goat cheese (crumbled), 1/2 cup

Details

Servings 4

Preparation

Step 1

1. Adjust oven rack to middle position; heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil; spread beans on baking sheet. Drizzle with oil; using hands, toss to coat evenly. Sprinkle with 1/2 teaspoon salt, toss to coat, and distribute in even layer. Roast 10 minutes.

2. Remove baking sheet from oven. Using tongs, redistribute beans. Continue roasting until beans are dark golden brown in spots and have started to shrivel, 10 to 12 minutes longer.

3. While beans roast, combine olive oil, lemon juice, tomatoes, olives, and oregano leaves in medium bowl. Add beans; toss well to combine, and adjust seasoning with salt and pepper. Transfer to serving dish, top with goat cheese, and serve.