Add the green beans and roughly chopped garlic to a baking sheet. Drizzle with olive oil. Use clean hands to toss the green beans in the oil until they are thoroughly coated. Sprinkle with salt.
Place in the oven on the middle shelf. Roast for 12-15 minutes, or until the green beans are golden and starting to shrivel. The garlic should also be golden.
Remove from the oven. Just before serving, squeeze with half of a lemon and sprinkle with lemon zest. Enjoy!
Notes
Garlic: Chop each garlic clove into 5-6 pieces. Do not use minced garlic as it is more likely than chopped garlic to burn.
Leftovers: Best within 3-4 days. Keep refrigerated in a closed container.
Reheating: For the best texture, saute the green beans on the stove over medium heat. You shouldn't need to add any extra oil to the pan. Otherwise, just reheat in the microwave until hot but note that the texture will be softer.