Yield: 4 servings

Ingredients:

For the beans:
1 pound green beans
6 cloves garlic, peeled
2 tablespoons light olive oil or lard
¼ teaspoon sea salt

For the dressing:
¼ cup pitted kalamata olives, minced
2 tablespoons extra-virgin olive oil
2 tablespoons minced fresh parsley (leaves from 4 to 6 sprigs)
1 teaspoon julienned lemon zest
1 tablespoon lemon juice
1/4 teaspoon ground black pepper

Directions:

  1. Preheat the oven to 425°F.
  2. Trim the stem ends off the green beans and toss them and the garlic cloves with the light olive oil and salt on a rimmed baking sheet.
  3. Roast for 20 to 25 minutes, giving them a shake after 10 minutes.
  4. Meanwhile, make the dressing: Place the olives in a bowl with the extra-virgin olive oil, parsley, lemon zest, lemon juice, and pepper.
  5. Once the green beans are crisp-tender, toss them with the half of the vinaigrette.
  6. Transfer to a platter and top with the remaining vinaigrette.
  7. Serve warm or at room temperature.