Tangy Oven-Roasted Rosemary Green Beans

I love green beans! Thus I like to experiment with different spices and oils and whatnot with them. The spice measurements on here are really approximate-- I just sprinkle some on at random until the pieces are fully coated but some more than others. BTW, by "28 oz" I used a bag of frozen green beans. Fresh and canned beans would probably work too.

• Ready In: 1 hr
• Serves: 4
• Yields: 4

Ingredients

• 1 (28 ounce) bag frozen green beans
• 2  tablespoons olive oil
• 1  tablespoon  balsamic vinegar
• 2  teaspoons ground rosemary
• 1  teaspoon marjoram
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon kosher salt

Directions

1. Thaw the green beans in the fridge for 2-3 hours or overnight.
2. Rinse them and pat them dry, then put into a large tossing bowl with the olive oil and vinegar, tossing well to coat.
3. Coat with the spices then pour into a 1.5 or 2-quart roasting pan or baking dish, cover it with foil to form a cover but leave a little bit of the dish/pan open on the sides to vent.
4. Bake at 400F for 25 minutes.
5. Remove the foil and keep baking for another 25 minutes.
6. Let cool for about 5 minutes then serve and enjoy.