Green Beans With A Roasted Lemon Butter

Step 1: Lemons ... Cut the lemons in half, remove any obvious seeds, and brush or drizzle a little olive oil over the cut side. Place on a small baking sheet (cut side down) lined with foil for easy clean up. Preheat the oven at 400 degrees, middle shelf for about 25 minutes. Remove and let cool. These can be made ahead of time.

Step 2: Beans ... Add the trimmed beans to a large saute pan - not a pot, along with the butter and garlic. Bring to medium high heat and saute - you don't want them to brown. After a couple of minutes, add the chicken broth. You want enough broth to cover the bottom about 1/2" deep. You don't want the beans totally submerged. Cover and simmer on medium low heat 5-8 minutes until the beans are tender and the broth is reduced. Check half way through cooking to make sure the beans are not burning. You want the broth to be completely evaporated when the beans are done.

Step 3: Finish ... Once the beans are tender and the broth has reduced, squeeze the roasted lemons over the beans. I usually add the entire lemon (but sometimes with small lemons, I will add 2), but add as much as you like. If you don't use all the lemon, save and squeeze on other fresh vegetables or seafood - it is delicious. Season with salt and lemon pepper.

Step 4: Serve ... They look like regular green beans, but the roasted lemon adds such a nice flavor. ENJOY!