My new favorite thing to do is roast vegetables. Broccoli, cauliflower, zucchini, mushrooms… you name it, I’ve probably roasted it. I especially love roasting green beans. I’ve never been a big fan of the green bean casserole and its soft, mushy green beans. Instead, this year I’m going to roast them and you are going to love them. This is the easiest way to prepare the best tasting green beans, picky-kid approved!
Line a baking sheet with foil for easy clean-up. Lay green beans out on the baking sheet and drizzle oil over them. Season with salt, pepper and garlic powder and toss to evenly coat.
Spread them out on the sheet so that they all lay flat and place on the lower third section of your oven. Bake 10 minutes, shake the pan to turn; bake 5 additional minutes.
Remove from the oven and sprinkle with grated cheese.
Roasted Parmesan Green Beans
Serves 4
Serves 4
Ingredients
12 oz. green beans, trimmed
2 tsp. olive oil
Kosher salt plus fresh cracked pepper to taste
¼ tsp. garlic powder
1 ½ tbsp. shredded Parmesan
12 oz. green beans, trimmed
2 tsp. olive oil
Kosher salt plus fresh cracked pepper to taste
¼ tsp. garlic powder
1 ½ tbsp. shredded Parmesan
Directions
Preheat the oven to 425 degrees.
Preheat the oven to 425 degrees.
Line a baking sheet with foil for easy clean-up. Lay green beans out on the baking sheet and drizzle oil over them. Season with salt, pepper and garlic powder and toss to evenly coat.
Spread them out on the sheet so that they all lay flat and place on the lower third section of your oven. Bake 10 minutes, shake the pan to turn; bake 5 additional minutes.
Remove from the oven and sprinkle with grated cheese.
No comments:
Post a Comment