Carla Speed McNeil's Oven Baked Green Beans

I just recently found a cooking method for green beans (aka snapbeans) that does a lot of the same things as grilling does for other vegetables. Supermarket green beans are often kinda elderly. Picked too late and kept too long, they're often too limp to snap. Green shoelaces, and about as tasty. So do 'em in the oven. 1 lb snap beans, washed, ends trimmed
salt and olive oil

Preheat yer oven to 450 F. Line a cookie sheet with tinfoil unless you like scrubbing cookie sheets. Dump the beans on the tinfoil, glob on some oil and about 1/2 tsp salt. Toss 'em a bit to make sure they're all coated.
Throw 'em in the oven for ten minutes; pull 'em out and toss 'em again. Ten to twelve minutes more should finish 'em up.

They will be wrinkled as hell, a little bit browned here and there. This is good. This is what you want. Adjust salt and pepper and serve 'em up.

(Rachel's Note: I thow in one roughly chopped garlic clove at the beginning. Yum)