Recipe information
Yield
Servings
Ingredients
Nonstick vegetable oil spray
2
pounds green beans, trimmed
1
onion, peeled, cut into 8 wedges
6
large fresh marjoram sprigs
2
tablespoons extra-virgin olive oil
Coarse kosher salt
1
tablespoon fresh lemon juice
1
teaspoon (packed) finely grated lemon peel
1
/2 cup coarsely chopped Marcona almonds or roasted regular almonds
Need to make a substitution?
Preparation
Step 1
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450°F. Spray 2 large rimmed baking sheets with nonstick spray. Combine green beans, onion wedges, and marjoram in large bowl. Drizzle with oil, then sprinkle with coarse kosher salt and pepper. Toss; divide between prepared sheets.
Step 2
Roast vegetables 15 minutes. Reverse sheets. Continue to roast until beans are tender and beginning to brown in spots, about 10 minutes longer.
Step 3
Transfer vegetables to bowl. Add lemon juice, grated lemon peel, and half of chopped almonds. Toss to coat; season with salt and pepper. Sprinkle with remaining almonds.