Green Beans with Toasted Panko

1-1/2 lbs. green beans, trimmed
2 T. olive oil, divided
2 cloves garlic, minced
1/2 c. panko bread crumbs
2 t. lemon zest
2 t. chopped fresh tarragon
1 t. kosher salt, divided
1/4 t. freshly ground black pepper

Preheat oven to 400 degrees. Lightly coat a shallow baking pan with nonstick cooking spray.

Rinse beans in colander; shake, allowing some water to remain on beans. Place wet beans into prepared pan; drizzle with 1 T. of the oil. Toss to coat; spread in an even layer. Sprinkle with 1/2 t. salt. Roast, uncovered, 20 minutes or until tender and slightly charred, stirring once.

Meanwhile, heat remaining 1 T. oil in large skillet over medium-high heat. Add garlic; stir for 30 seconds. Add panko and stir about 2 minutes or until just golden. Add lemon zest, tarragon, 1/2 t. salt, and pepper. Stir to combine. Toss panko mixture with roasted green beans.

Serves 8.

Adapted from Better Homes and Gardens magazine, May 2016, p. 134.