You know that I'm all about roasting root veggies—when they soften and start to caramelize, something magical happens to the flavor. But it never occurred to me to roast green beans. Cook's Illustrated suggests that this is the only way to rescue less-than-perfect winter green beans (as opposed to the pricey and scarce haricots verts, which need nothing more than a quick sauté with some butter). Well, they were right (as usual), and the result was really remarkable. I don't think I'll do green beans any other way from now on.
All you do is line a jelly-roll pan with foil and spread your trimmed green beans out. Drizzle with a little olive oil and sea salt; toss to combine. Roast at 450° for about 10 minutes, then toss them around again and roast for about 10 minutes more. They should be starting to shrivel up and turn dark golden brown in some spots. Season with a little more salt and some pepper and dig in!
They look very unappetizing, so I didn't bother with a photo, but as for the taste: Suffice it to say that Andy and I ate nearly a pound and were looking for more. Oh, and all you have to do to clean up is toss the piece of foil.