We like to roast stuff. Beans are great steamed and raw and all, but roasting just feels so . . . enhanced. This is a great side, but it has enough flavor to carry itself as your main lunch component, too.

  • ¾ lb. Romano beans (i.e. your share amount), trimmed
  • 1 tbsp. plus 1 tsp. olive oil
  • salt and pepper
  • 2 cloves garlic, minced
  • 3 tbsp. chevre
  • 1 tsp. lemon juice
  • lemon zest

Preheat oven to 425 degrees. Spread beans on a baking sheet and drizzle with olive oil, sprinkle with salt and pepper, and top with garlic. Roast for 15 minutes, then top with chevre, lemon juice, and zest. Serve warm.