I brought this dish as my contribution to a Thanksgiving dinner I was attending at a friend’s house and it was a hit. Roasting the beans in a very hot oven gives them a distinctive taste. Marjoram is a relative of oregano, but is somewhat milder. If you have no marjoram, you can substitute oregano in a pinch. If you can get fresh marjoram, try substituting it for the dried (you'll need to use two to three times as much). Sorry, but I neglected to take a picture of this!

Roasted Lemony Green Beans with Marjoram and Almonds

-         2 pounds green beans, trimmed and cut into 2 inch pieces

-         1 large onion, peeled and cut into 8 wedges

-         2 tablespoons extra virgin olive oil

-         2 teaspoons dried marjoram leaves

-         coarse kosher or sea salt

-         pepper

-         2 tablespoons fresh lemon juice

-         1 tablespoon lemon zest

-         ¼ cup chopped roasted almonds, plus about a tablespoon or two for garnish

-         Cooking spray

Heat oven to 450 degrees with one rack positioned in the top third of the oven and one rack in the bottom third. Spray two large rimmed baking sheets with cooking spray.

In a bowl, combine beans, onion, marjoram, oil, salt and pepper. Toss to mix. Divide the green bean mixture between the two baking sheets. Place one baking sheet in the top third of the oven, and the other in the bottom third. Roast for 15 minutes, then reverse the cooking sheets and roast an additional 15 minutes. Beans should be slightly shriveled looking, have browned in spots, and be tender.

Remove from oven and transfer to a bowl. Add lemon juice, lemon zest, and the chopped almonds. Toss to mix. Top with the extra almonds for garnish.

* This dish can be made in advance and can be reheated in a covered casserole dish in the oven. Serves 8. Each serving has 108 calories, 7 grams fat, 5 grams fiber - 2 WW points.