roasted green beans

for parents with children who won’t eat vegetables, I offer you some hope. I rarely ate vegetables except for lettuce until I was 19 or 20 – and below is a picture of what I ate for lunch today:


I do all of my own menu planning, shopping, and cooking. And I’ve gone from a girl who wouldn’t touch most vegetables to one who chooses to eat a bowl of greenbeans for lunch. One of the things for me (besides growing up) was figuring out different ways to cook vegetables – to this day I don’t really like my vegetables steamed, which is how I was most often served them growing up. But toss in some garlic and roast them in the oven? Delicious. I cook asparagus and brussel sprouts the same way. It’s easy and almost impossible to mess up.

Roasted Greenbeans

  • wash and trim 1lb of greenbeans
  • thinly slice a handful of shitake mushrooms
  • dice 2-3 cloves of garlic
  • toss the above together with enough olive oil to coat
  • salt and pepper to your liking
  • spread on a baking sheet, and bake in a 400° oven for ~20-25 minutes, or until starting to brown and crisp, checking and tossing occasionally

4 thoughts on “roasted green beans

  1. Those look so good. I take pride in making my hubby a veggie convert. He grew up eating canned vegetables so he assumed that they were always soggy and mushy. Now he eats them up since I keep them crunchy and even use spices (shocking!)

  2. Yum!!!!! Kind of like dry-fried stringbeans at chinese restaurants. yum yum yum.
    thanks for the glass jar tips. i got some from ikea that don’t quite fit in our odd sized cabinets. will move on to bell jars. i have a ton from canning…

    on a side note, hope you’re well! AT days seem so far away!

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