I almost always use the stove top when cooking, rarely the oven. But last weekend I realized how nice it is for somethings. For example last weekend, making dinner, it was great to throw (yes, throw.) these and a potato side in the oven while focusing on sautéing our steaks just right. It also helps me time the meal right so all components are hot and ready together.
Lemon Pepper Roasted Green Beans
1 lb green beans, trimmed
splash olive oil
s + p (lots of black pepper!)
juice and zest of 1 lemon
Heat oven to 425. Toss green beans in oil. Season with salt and pepper. Roast 10 minutes. Remove from oven and toss with lemon juice and zest.