Makes 4 servings. Difficulty
1 pound green beans, tender tips left on 1 Tablespoon extra-virgin olive oil 1 Tablespoon unsalted butter, melted 3 garlic cloves, smashed 3 thyme sprigs, halved Salt and freshly ground black pepper 3 anchovy fillets, mashed 2-3 teaspoons fresh lemon juice Finely grated zest of lemon
Preheat oven to 450ºF.
In a small bowl, combine anchovies, lemon juice and lemon zest. Set aside.
In a large baking dish, toss green beans with oil, butter, garlic and thyme; season with salt and pepper. Spread beans in a single layer and roast, tossing occasionally, until they are tender and lightly browned, about 15 minutes.
Discard thyme sprigs; transfer beans to a bowl. Add anchovy and lemon mixture and toss well to coat. Serve immediately.