Preheat oven to 225 C (450 F).
Mix in an ovenproof dish: trimmed green beans, thinly sliced shalots, olive oil, salt and pepper.
Or: instead of shalots, one of two sliced cloves of garlic.
Or: add small tomatoes to either of the variations.
Bake and stirr occasionally until beans have brown crispy tips.
Serve with brown rice and roast lamb.
Alternately for a vegetarian variation: add feta cheese to the beans for the last 5 minutes.
Toss the left-overs (if there are any) in a salad the next day!