As written I give this recipe a 3, but I felt it needed more. So the next time I made it, I changed it. I am allergic to garlic so used more shallots instead. I roasted my green beans at 425 degrees for about 12 minutes. My beans had been resting atop a plastic baggie full of fresh dill, and they picked up that flavor, so I thought what they hey. I'll just add a couple of tablespoons of chopped dill to the recipe. I also took the suggestion of others and added some cheese to it. I used Swiss, since I had that on hand. I decided not to use as much oil and vinegar. I used about half. This dish was great. I'll make it again, but using my recipe instead. It brought the recipe up to a four or five. Even my husband who is not that fond of green beans liked this recipe.
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