I’m a parent to a picky four year old. He used to eat everything I put in front of him but as he’s gotten older, he’s gotten more and more selective. This is all very unfortunate as I have branched out since starting up this little blog and make a lot of unique meals that are not so common here in the Midwest. My palate has really expanded and I am way less picky than I used to be.
Of course there are still things I don’t enjoy but I’m pretty proud of some of the things I make these days.
Green beans are a veggie I have had a hard time supporting. They just aren’t appealing to me but since I have a child to set an example for, I choke them down so that he can see that I was eating them “to make me healthy and strong.” That line works sometimes. He likes muscles.
Last week I decided to roast them in hopes that they would be a bit more bearable to consume. I love the transformation of veggies when they are roasted, especially cauliflower. They get all brown and crispy and all their natural sweetness comes out.
I figured it could only up the green beans game. It doesn’t just make them bearable but really tasty! Seriously, I actually enjoyed them and went back for seconds. Pretty sure this is the only way green beans will be prepared in my house going forward. And an added bonus, they are so easy for a weeknight meal.
- 12 oz. fresh green beans
- 2 Tbsp. extra virgin olive oil
- 1/2 tsp. kosher salt
- 1/4 tsp. fresh black pepper
- 1/2 tsp. roasted garlic powder
- Preheat oven to 425 degrees F. Toss all ingredients together in a bowl. Place in a single layer on a baking sheet and roast for 15 minutes. Flip, then roast another 10-15 minutes.