Oven Roasted Green Beans
Well…we are completely packed and shipped out. I am living off of 4 outfits, and GET THIS…only 5 pairs of shoes! It’s torturous, really. We woke up super early friday morning to prepare for the movers, and got everything itemized, color coded, and entered into a nice little excel spreadsheet.
The movers were in and out within two hours…off to the other end of the country with our lives, in boxes. So weird, I still feel like it hasn’t fully hit me. Maybe when we actually get on the plane I will no longer be in denial? Who knows, not sure if I’m in denial because of everyone I will miss, or just because everything seems to good to be true?
Green beans- low in calories but high in vitamin C, vitamin K and manganese.
Olive oil-protects against heart disease, can lower blood pressure, rich in polyphenols which act as antioxidants and anti-inflammatory.
Oh AND, all my amazing cooking utensils, pots and pans, and cute plates are officially headed to Washington. I’m working with a cheapo-set right now. So for two and a half weeks, I’m without my two greatest obsessions, my kitchen essentials and shoes. What will I ever do?
Cook with what I have! I do have an extra sheet pan, so decided to make these roasted green beans the other night. Simple, quick, and yummmm-o. Half the pan was gone before they made it onto the table! And at least I have the hubs, Mr. Peabody, and the laptop. Now those, I couldn’t live without for 2 weeks
What couldn’t you live without for 2 weeks? Maybe these green beans???? Go make ‘em!
Oven Roasted Green Beans
1 lb green beans, ends trimmed
1 1/2 tbsp extra virgin olive oil
1 tsp sea salt
2 tbsp garlic powder
1 tbsp lemon juice
1/2 red onion sliced or diced
Preheat oven to 400°. In a bowl, combine green beans with red onion, drizzle with olive oil and lemon juice, and season with salt and garlic powder. Transfer to a sheet pan and roast for 10-12 minutes, or until just browned on edges. Serve.
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- Lauren: Congratulations!:) I check your blog from time to time and I really enjoy it.
- Staci: By the way, these have become my staple for bringing to potlucks, they’re tasty and rich and I’ve...
- Christina: Wow! These sound so delicious. Gluten free is an added plus in my book. I am always looking for GF recipes...
- zephra milde: Does anyone think these could be made without egg whites? Maybe flaxseed eggs instead? Any other...
- Danielle: How to you “slice them” I am terrible at cutting them into thin slices. They are so tough to...