Lemon Crunch Green Beans

Lemon Crunch Green Beans

 Serves 4

1 lb. green beans (I used frozen, but you can also use fresh)

2 tsp. olive oil

pinch of kosher salt and fresh ground pepper

½ freshly grated lemon peel

½ tsp. Fine Herbs by Penzye (or a few shakes of Italian herbs or any favorite- fresh parsley is also great!)

¼ c. sliced almonds, toasted (place in a dry pan on the stove top and stir frequently until fragrant and light brown then let cool)

2 or 3 T. freshly grated Parmesan cheese

Directions: Preheat oven to 425. On a sheet pan lined with foil toss green beans with olive oil, salt and pepper. In a medium size bowl mix together, lemon peel, Parmesan, cooled almonds and herbs. Bake green beans for 20 minutes until heated through. Toss beans in bowl combining all ingredients.