If you've never tried roasted vegetables, you are in for a treat! I put this recipe together from a number of sources. After several tries, this one is the keeper. My family consistently loves it! The amount of garlic may seem excessive, but it's not. The roasting makes it mild and flavorful. You can add crumbled cooked bacon at the end if you wish. You can also use crumbled blue cheese rather than parmesan for a change of pace.
Preheat oven to 450. Line a large, rimmed baking sheet with foil. Zest lemons and reserve zest. Juice lemons and reserve juice.
Place a small dry skillet over medium high heat. After about one minute, add the pine nuts. Cook 1-2 minutes, shaking all the while, until the pine nuts are toasted. WATCH CAREFULLY. Pine nuts burn very quickly. Remove from skillet and set aside.
Slice garlic cloves into quarters. Slice smaller cloves into halves. Remove any green stems from the center of the cloves. Set aside.
Combine washed, trimmed green beans, garlic, 1/4 cup olive oil, half of the lemon zest, half of the lemon juice, Rosemary Garlic Lemon Salt, pepper and red pepper flakes in a large bowl. Toss to make sure beans are thoroughly coated.
Spread green bean mixture on prepared baking sheet and place in center of the oven.
Roast green beans for 10 minutes, then carefully stir with a spatula (I find a wooden one works best). Return to the oven and roast for another 10-15 minutes until beans are browned. Oven temps vary so keep a close eye during the last five minutes.
Place the beans in a heated, shallow serving dish and toss with remaining lemon zest, lemon juice and 2 tbs olive oil. Sprinkle with toasted pine nuts and parmesan cheese. Enjoy!