Another tasty roasted vegetable! These are not pretty but they are good.

I had never thought to roast green beans before. Mostly because the majority of the green beans I have eaten over the years have been from a can. Many years ago though, I was introduced to frozen thin whole green beans. It was in a crockpot meal that I really should fix again and share here with you.

You see, my experience with fresh green beans was that they were crunchy. Ewww, yep, that is not a word I liked associated with my vegetables in the past. (I’ve gotten a bit better now.) At any rate, that recipe has frozen (or fresh) whole green beans in the crockpot with chicken and they come out like we love them! Super flavorful and yummy and nary a crunch around.

When I did the hCg diet, I learned to roast vegetables other than potatoes, like cauliflower, broccoli, brussels sprouts, and even mushrooms, onions, and peppers. So I don’t know why it surprised me when I started Trim Healthy Mama (THM) and heard about roasted green beans but I was surprised. I gave it a shot anyway and we all love them. We can easily go through two bags for our family of four (adults).

So, I thought I’d share this simple easy “recipe” with you today. It isn’t exactly a recipe as much as it is a process. You see, we use the same process for most all of our roasted veggies, mostly because we like them this way. (If it ain’t broke, don’t be trying to fix it. )

We take two bags of these frozen fancy green beans and pour them out onto a large baking sheet.

Sprinkle with salt, pepper, onion powder, garlic powder, and nutritional yeast, the last of which is a newer addition and thus optional. Really use whatever seasonings you like. If you like a spicy seasoning, use some Tony’s creole seasoning (just skip the salt though) or add cayenne pepper, chili powder, paprika, and/or cumin. If you want more of an Italian flair, use herbs to season them like basil and oregano. Seriously, it’s hard to mess these up if they are seasonings you like.

Drizzle a little oil of choice over them. (We use olive oil but some people think that baking that oil at high temperatures ruins it, so use whatever you desire.)

Toss to distribute all the oil and seasonings. I forgot to sprinkle with nutritional yeast, so we did it on the table.

Bake in the oven. Now here’s the deal. You can bake these in a higher heat for a shorter time or a lower heat for a longer time. I do whatever I need to at the moment. I’ve done it on 350º for somewhere around 45-60 minutes but I’m usually a bit more impatient and crank it up to 400º or even 450º and they bake in 30-45 minutes, to our liking. Really just check on them after about 15-20 minutes and stir them. Then keep checking them every t minutes or so, depending on how high you have the temperature.

Take them out and gobble them up. If you are a dipper, you can make a dipping sauce to go with it. One I’ve seen and liked was mayo with a bit of tomato paste and a dash of cayenne.

Until next time, God bless,

Michele ºÜº