Thursday, May 19, 2011

Roasted Red Pepper Green Beans

Last night, Eric requested Chicken Picatta for dinner. It's a quick, easy and scrumptious dish from Macaroni and Cheesecake. We needed a few sides and settled on the reliable combination of green beans and corn. We opted for fresh green beans and frozen corn, and folks, I will never return to the can.

The corn cooks up in 5 minutes and tastes like it was just sliced from the cob. The only seasoning required is salt, pepper and a little Smart Balance.

The green beans, oh, the green beans! I'm no stranger to fresh green beans, but, thanks to a suggestion from a friend, we spiced up our usual routine and I'd love to share it with you.

Roasted Green Beans
Fresh green beans
Olive oil
Sea salt
Red pepper flakes
Parmesan cheese (grated)

Preheat oven to 425 degrees.  Combine all ingredients in a bowl and mix to coat evenly.  Spread green beans onto a large cookie sheet and discard excess oil. Bake for 30 to 40 minutes, flipping beans over halfway through cooking time.

Oh my!  Do you have any easy go-to sides?
Feel free to share your recipe or a link in the comments.

**image via.  I am the worst at remembering to take pictures.  Remember this goal?  Still working on that.  The green beans above most closely resemble ours.  Unfortunately, ours are all gone.  

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