Ingredients:



2 lbs green beans, washed + ends trimmed

can of extra virgin olive oil cooking spray

Sea salt grinder, fresh-grated black pepper, garlic powder (if you have a larger-granule variety, use that), + onion powder to sprinkle

1 small-medium lemon (zest of whole lemon + 2 T. lemon juice)

1/2 c. walnuts (coarsely chopped before measuring)



Directions:



Preheat the oven to 400 degrees F.



Prep two to three large baking sheets by coating with olive oil cooking spray.

Spread out the green beans on each pan, making sure that the green beans are all flat on the pan, and have a little room between one another, if possible! Evenly coat all the green beans with the olive oil spray again.

Grate the sea salt and black pepper directly over the green beans, making sure to get a light coat over all the beans. Lightly sprinkle all the beans with the garlic and onion powders.

Roast in the oven for 12-14 minutes, or until they are cooked through to an "al dente" level - bright green and with just a slight crunch left.

During the last 6-7 minutes, place the walnuts on a baking sheet to toast. Keep your nose on alert: If you smell walnuts before the timer goes off, they're done!

Transfer the green beans and walnuts to a lare bowl and zest the lemon directly over them. Squeeze the juice (about 1 oz/2 T.) into the bowl. Toss to combine. If you like, you can add a little drizzle of extra virgin olive oil on top as well.

Keep warm until serving by covering with foil!



Serves 8 as a side dish

Nutrition for 1/8 batch: 89 calories; 10 g carbs; 4 g fiber (for 6 net carbs); 5 g fat; 3 g protein