Preheat oven to 425F and move the rack to the middle position. Line a baking sheet with foil for easy clean-up.
Add the beans to the baking sheet. I inspect them and cut off any dried ends. Coat them in the olive oil and sprinkle the garlic powder and salt & pepper (I'm generous with both) over top. Toss with your hands until everything is evenly coated. Spread out in a fairly even layer (doesn't have to be perfect, but it's best if they're not touching too much).
Roast for 18-20 minutes. Beans will be soft and have a bit of char (especially on the side that's touching the baking sheet). Serve immediately.
Try to ensure the beans aren't dripping wet if you've washed them beforehand (I buy the pre-washed packages).
Feel free to skip the garlic powder.
Try tossing them with some freshly grated parmesan cheese when they're just out of the oven.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.