Skillet-Roasted Green Beans
HETHER WE’RE TALKING about brussels sprouts, butternut squash, broccoli, or beets, my go-to method for cooking most vegetables is to toss them with olive oil, salt, and pepper and then roast them in the oven. The high, dry heat gives them deep browning and concentrates their flavors by cooking off some of the vegetables’ moisture. But I’ve never really gotten great results from oven-roasting green beans; they usually turn out dry and leathery. You
