Today Rachael and I made a healthy lunch: tuna sandwiches, fruit smoothies, and oven-roasted snap beans with garlic mayo. Since the beans were so good, I'm sharing the recipe:
1 lb. snap beans
2 Tbs. olive oil (or enough to lightly coat the beans)
1 tsp. salt
Sprinkle garlic powder
Parmesan cheese
Preheat oven to 425. Toss the beans in olive oil, sprinkle with salt and garlic powder. Place on baking sheet. Bake for 20-25 minutes (until somewhat brown), turning the beans and sprinkling with parmesan cheese after 15. Serve with garlic mayo if desired.
These things were great -- they tasted a little like fries (but chewier since they're actually beans). Even Rachael ate them, and that's saying something.
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