Plaidophile

I improvised this dish for Passover dinner tonight, and it came out very well. Which is good, because I'd never made anything with green beans before so I was basically flying blind.

• Two pounds of green beans, trimmed
• 2-3 tbsp Olive oil
• 1-2 tsp kosher salt
• 1/2 tsp black pepper, freshly ground
• 3 cloves of garlic, minced
• Sun-dried tomatoes, julienned
• One lemon
• Almond slivers, toasted

Preheat oven to 425°F. Place the green beans in a large roasting pan. Drizzle with olive oil and toss to coat. Sprinkle with salt and pepper. Add sun-dried tomatoes, and the zest of the lemon. Bake for 10 minutes.

Add the juice of the lemon and the garlic. Toss to mix, and bake for another 5 minutes or until beans are nearly tender but still a bit crisp. Top with almond slivers.