Heat oven to 425 F, making sure there is a rack in place on the lower middle shelf. Trim the ends of about 2lbs of fresh green beans and place in a large bowl. Peel 2 scallions and slice into 1/4″ slices and add to bowl, along with a couple of tbsp of olive oil and a couple of tsp of fresh thyme (I used lemon thyme because for some goddamn reason the supermarket never has regular thyme). Season with salt and pepper. Lay out in a single layer on a rimmed baking sheet. Bake for about 25mins, turning/tossing halfway through. Cook until brown and wrinkled. When done, place in a large bowl and toss with 1/4 c of toasted hazelnuts (crushed), 2 tsp of sherry vinegar and 1/2 of piquillo peppers (or sub in roasted red peppers). Pat the peppers dry (they come in a jar) and slice lengthwise into 1/4″ strips.