Connoisseur Jon's Lemon-Roasted Green Beans with Toasted Almonds

2 lbs. fresh green beans, ends removed

1 onion, cut into 8 wedges

Small handful marjoram

Extra virgin olive oil

Salt and pepper

Zest and juice of 1 lemon

½ cup toasted almond slivers

Set oven to Broil.  Roast almonds under broiler until browning occurs, about 5 minutes, and then set aside.  Toss first 3 ingredients, drizzle liberally with olive oil, and spread on cookie sheet.  Roast beans for 20-25 minutes, or until they start to brown in spots.  Remove from oven and toss with ½ the reserved almonds, lemon juice, and lemon zest.  Place on a presentation plate and sprinkle remaining almonds on top of beans.

This recipe is a slight variation on a recipe in the November issue of Bon Appetit Magazine.  It adds some serious pizzazz to the run-of-the-mill veggie dish that has to be served with an otherwise spectacular dinner.  The citrus makes the dish shine, the almonds add a great texture, and more people went for seconds of the veggies at my Christmas dinner than went for any other dish.  It was the only dish that was finished at the end of the party, so be sure you make enough!  Who knew that green beans could outshine sweet potatoes, turkey, stuffing, cranberry sauce and even meat pies?  Not I.  Try this dish, and you may eat only roasted veggies forevermore.