Thank you Lord for giving my mother-in-law the gift of using your rich soil to grow such a beautiful harvest that she is so willing to share.
Isn’t that beautiful! Now let’s get to sniping those beans! I think for something different I will roast them instead of boiling. Even the word “roast” sounds better then boil!
Rudy likes to “break” instead of snip. He likes to say, “good mommy?” after each break.
I put in some thin slices of red pepper for a touch of color. (my mom suggested) 🙂
Into the oven.
Yummy! Sprinkle with a little extra sea salt if needed or sprinkle with some toasted sesame seeds.
Nothing beats eating outside, soaking up what’s left of the summer with family.
Roasted Green Beans
1lb Trimmed green beans
3 Tablespoons olive oil
2 cloves of garlic thinly sliced
A fresh squeeze of lemon (this brings out a nice brightness of flavor)
Thin slices of red pepper
Salt and pepper to taste
Preheat oven to 425. Toss and pour all ingredients onto a jelly roll pan. Roast for 15 to 20 minutes. Enjoy!