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Roasted veggies Part 1—Green Beans

Posted Apr 21 2013 12:47pm

OLYMPUS DIGITAL CAMERA I’ve always roasted cauliflower, peppers, squash, and mixed veggies. And for some reason, I always stopped there. How very silly of me. And so the plan is to do a mini series to highlight other seriously yummy roasted veggies, hopefully to inspire you, too! When I posted on Easy G-Free Meals I got a lot of questions about the green bean pic, so that’s a perfect place to start.

I didn’t like green beans as a kid. They were overcooked, yucky looking and generally from a can. No wonder I wasn’t a fan. That changed at the Farmer’s Market a few years ago. Now that I’m always seeing the big bags with the ends pre-chopped at the store, it’s made them much more accessible. As a bonus, I tend to go for a 20-25 min evening walk, so if I put them in before I go, they’re just about perfect when I walk in the door, no stirring necessary.

LOVE green beans? Yes, you can do 2 lbs at once, just use 2 cookie sheets and change the oven position in the middle.

1 lb of string beans/green beans
2-3 Tablespoons olive oil
1 teaspoon coarse sea salt

1 small handful almonds, hazelnuts or brazilnuts, chopped OLYMPUS DIGITAL CAMERA
Squeeze of lemon

Preheat the oven to 350. Toss the green beans with olive oil and sea salt, and spread them on a lined cookie sheet. Bake for ~22-25 min (they should be browning on the bottom). Stir, add in the nuts, roast 5 min more. Give a good squeeze of lemon, add salt and pepper if necessary and enjoy!

Hopefully I will remember to add this to Iris’ 5 ingredient Mondays and Ricki’s Wellness Weekends.

Original article: Roasted veggies Part 1—Green Beans

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