Happy Good Friday!
I've been on a huge roasted vegetables kick lately. I don't know if it's because it seems like less work to toss a pan of veggies into the oven while I'm working on the main course or if it's because roasting veggies brings out new flavors.
Either way, we're absolutely loving this recipe! It's a fantastic change of pace from our usual sauteed or steamed green beans, without adding a ton of calories or fuss. Just roast, toss with yummy stuff, and serve. Which means that it's another fab idea for your Easter menu.
Are you a newbie to roasting veggies or an old pro? Which are your favorite veggies to toss into the oven? We swoon over roasted asparagus (click the photo below for a recipe idea), and roasted mushrooms are fantastic too.
Other Easter menu ideas:
Charred Green Beans
adapted from Food Network magazine
1 lb. fresh green beans
6 cloves garlic, minced or smashed 1/4 c. water
1 Tbsp. olive oil
2 tsp. dijon mustard
1/2 tsp. dried dill
salt and pepper, to taste
Preheat oven to 450 degrees and lightly spray a baking sheet with nonstick spray.
Toss green beans on a baking sheet with garlic cloves, water, and olive oil. Roast for 10 minutes, then rotate the pan and use tongs to toss the green beans. Continue roasting another 10 minutes, or until the beans are tender and slightly charred. Remove from oven and toss in a bowl with dijon mustard, dill, and salt and pepper.