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Heat the oven to 425°F convection or 450°F non-convection with the rack in the middle.
In a large bowl, whisk together olive oil, lemon juice, garlic, Magic Mushroom Powder or Diamond Crystal kosher salt, and pepper.
Add the green beans and toss well to coat.
Arrange the green beans in a single layer on a rimmed baking sheet. (You can line the baking sheet with foil or parchment paper, but I like the char you get when roasting on a naked pan.)
Pop the green beans in the oven and roast for 10-15 min if you have the thinner green beans, and 15-20 min if you have the thicker green beans, flipping every 5 minutes to ensure even browning. The green beans are ready when they are tender and charred in some parts.
Serve the roasted green beans with lemon wedges because a squeeze of tart juice will add extra zing to these roasted green beans! (Psst! If you’re feeling fancy, sprinkle some toasted sliced almonds on top!)