A sheet-pan dinner of frozen green beans turned golden and tender, finished with garlicky toasted breadcrumbs and a squeeze of lemon. This shelf holds one good vegetable, so we build it into a complete meal with a little butter and plenty of garlic.

Serves 2. 25 minutes, 8 at the stove.

About 430 calories a serving, 6 g protein, 27 g carbohydrate, 35 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Spread the frozen green beans on a sheet pan, drizzle with 2 tablespoons oil, season with salt and pepper, and toss to coat. Roast for 15 minutes while you prepare the topping.15 min
2. Tear 2 slices of bread into bite-sized pieces. Mince 4 cloves garlic and melt 3 tablespoons butter in a skillet over medium heat. Toast the bread pieces, stirring often, until they begin to turn golden, about 3 minutes.
3. Add the minced garlic to the skillet and stir constantly until the breadcrumbs are golden and fragrant, about 2 minutes. The beans are done when the pan is hot again.2 min
4. Remove the green beans from the oven. Sprinkle the warm garlic breadcrumbs over the beans, stir gently to combine, taste, and adjust salt and pepper. Divide between two plates and serve at once.

Note Swap the breadcrumbs for toasted nuts if you have them. Leftovers hold in a covered bowl in the fridge for two days; reheat gently in a low oven or eat cold. Serve with a grain like rice or couscous, or with a poached egg on top to turn it into a light supper.