- Prep Time : 10 minutes
- Cook Time : 30 minutes
Preheat your oven to 425 degrees Fahrenheit.
Prepare a large baking sheet with sides (I use a glass 9X13 baking dish). As you've noticed if you follow my other recipes, I love to use aluminum foil as it makes clean up a cinch! Spray the foil with olive oil (if you can find an emulsifier, using one of those is so much healthier for you than the cooking spray you can purchase at the grocery store).
Using a colander wash he Romano beans. Cut off any ends that are too tough. Lightly dry the beans with a paper towel.
Transfer the beans to a large bowl. Add the lemon juice, olive oil and halved garlic cloves. You can also opt for crushed garlic if you prefer that more. Another option is to coat your beans with olive oil spray (as it uses less oil and is thus, healthier for you). Toss all of the ingredients together.
Using a scraper, scrape all of the ingredients into your prepared baking pan. Bake for about 15 minutes, flip the beans around to ensure even cooking, and bake an additional 15 minutes until tender. Serve immediately.
I’ve found that Romano beans are not that common (at least in our neck of the woods). I first discovered them when they were added to my local CSA (Community Supported Agriculture) share. I had to look up just what they were and how to make them. Ever since, I have been hooked! The beans are quite large and tough before cooked. However, once roasted they are tender and have an almost chewy consistency. Now, whenever I see them, I make sure to snatch them up quickly! They make a perfect side dish and due to their rarity (at least in our local grocery stores) they give the meal just a touch of fancy and add the element of a conversation starter. I would highly recommend searching for some near you and giving them a try. I believe you’ll be pleasantly surprised.
I would also be very interested in hearing about your favorite way to cook them up!