Roasted Green Beans

11 Sep

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.

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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!

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Rudy likes to “break” instead of snip. He likes to say, “good mommy?” after each break.

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I put in some thin slices of red pepper for a touch of color. (my mom suggested) 🙂

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Into the oven.

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Yummy! Sprinkle with a little extra sea salt if needed or sprinkle with some toasted sesame seeds.

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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!

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