Ingredients
Nonstick vegetable oil spray
2 pounds green beans, trimmed
1 onion, peeled, cut into 8 wedges
6 large fresh marjoram sprigs
2 Tbsp extra virgin olive oil
Course kosher salt
1 Tbsp fresh lemon juice
1 tsp packed, finely grated lemon peel
1/2 Cup coarsely chopped Marcona almonds
Preparation
Position rack in top third and one rack in bottom third of oven and preheat to 450. Spray 2 large rimmed baking sheets with nonstick spray. Combine green beans, onion wedges and marjoram in large bowl. Drizzle with oil, then sprinkle with kosher salt and pepper. Toss; divide between prepared sheets. Roast green beans for 15 min. Reverse sheets. Continue to roast until beans are tender and beginning to brown in spots, about 10 min longer. Transfer to bowl, add lemon juice, grated lemon peel and half of the almonds. Toss to coat; season with salt and pepper. Sprinkle with remaining almonds
