From the Archives: Parmesan Roasted Green Beans

Parmesan roasted green beans are an easy side dish that can accompany chicken, fish, steak, pork, or any dish! The simple roasting method brings out the best in the green beans, giving them a unique flavor and delightful texture. No bland, mushy green beans here!IMG_0839

The first time I roasted green beans was life-changing; I never knew they could taste so good! My husband and I don’t particularly care for the green veggie unless it’s roasted. The texture and flavor completely changes so that even green-bean haters love them this way!

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I originally posted this recipe last year in conjunction with my easy crock pot bbq chicken, but this simple recipe deserves its own post. For the last couple years this has been my tried-and-true green bean recipe, and we wouldn’t have it any other way! Trust me, if you haven’t roasted green beans yet, you must try them. And then let me know how they turn out. I promise they’ll win you over this way!

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Sometimes I’ll add a sprinkle of parmesan cheese when I take the pan out of the oven, and sometimes I won’t. The parmesan adds another dimension of flavor and saltiness, but if you don’t have any or are cutting out dairy for dietary reasons, they’re still delicious as-is.

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They key is to season them well. Season with quite a bit of freshly cracked pepper, sea salt, and garlic powder before baking, then taste one out of the oven and re-season, if necessary. I like to season them once they’ve been tossed in olive oil and are laying flat on the baking sheet because I feel it gives me better control, but you can also season them as you combine them with the oil.

One last trick I use: I always cover my baking pan in foil for virtually no clean up. I lightly spray it with cooking spray before adding the green beans. Works every time!

Parmesan Roasted Green Beans

Ingredients:

  • 12 oz green beans, washed and dried
  • Sea salt
  • Freshly cracked black pepper
  • Garlic powder
  • 2 tsp olive oil
  • 1-2 Tbsp shredded parmesan cheese (optional)

1). Preheat oven to 425F. Line a pan with foil for easy clean up. Mix the green beans with olive oil, then season with salt, pepper, and garlic powder to taste. Make sure they are all in one even layer on the pan.

2). Bake for 10 minutes. Mix the beans lightly and bake for an additional 5-7 minutes. Sprinkle with shredded parmesan cheese (optional).

Serves: about 4. Nutritional Information per serving: Calories: 62 Fat: 2.9g Carbs: 8g Protein: 2.7g Sodium: 38g without salt

Recipe adapted from: http://www.skinnytaste.com/2011/11/roasted-parmesan-green-beans.html

 

Garlicky Baked Butternut Squash

I absolutely LOVE butternut squash. It is one of my favorite root vegetables, and I love it in soups, pasta sauces, or simply roasted by itself. Roasting vegetables seems to be my go-to method, but that does not mean it has to result in redundant dishes! A couple of flavorful additions make this butternut squash fantastic. The key player here is the parmesan cheese. A little bit goes a long way! I used 2 pounds of chopped butternut squash and only 1/4 cup of cheese. You could certainly use more if you prefer.

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The texture of the squash was perfect–not too firm but definitely not mushy. I do not care for mushy squash! I liken this to the “al dente” bite of pasta when cooked properly. Plus, this is so simple to make; a quick toss and this dish is ready to go in the oven. The parchment paper ensures the squash will cook evenly and without sticking. I made this side dish for my family this past weekend and we all enjoyed it a lot!

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This is quickly becoming my favorite way to cook butternut squash and I think even picky eaters will love it! I may never roast “plain” butternut squash again.

This would be a great addition to your Thanksgiving meal as well!

Garlicky Baked Butternut Squash

Ingredients:

  • 2 lbs chopped butternut squash
  • 1-2 tbsp EVOO
  • 2 garlic cloves, minced
  • 2 tbsp fresh parsely, chopped
  • 1/4 cup fresh parmesan cheese, shredded
  • 1 tsp salt
  • 1/2 tsp pepper

1) Preheat the oven to 400F. In a large ziplokc bag, combine all of the ingredients. Shake to mix well.

2) Transfer to a parchment-lined baking pan. Bake for 18-20 minutes, or until the squash is fork tender.

Servings: 8. Nutritional Information per serving: Calories: 97 Fat: 5g Carbs: 10g Protein: 4g Fiber: 2g

WW PointsPlus: 3

Recipe adapted from http://ohsheglows.com/2009/02/08/garlicky-baked-butternut-squash/

Roasted Cauliflower with Baked Salmon- A Healthy Dinner in 30 minutes!

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I was never a big fan of cauliflower until I roasted it in the oven.

In fact, I now roast almost all my vegetables. Especially broccoli. I LOVE roasted broccoli.

Roasting vegetables is great for many reasons:

1) It is EASY. Season vegetables, put them on a pan, and let the oven do the rest.

2) Once they are in the oven, you can tend to other things.

2) It is DELICIOUS. Something magical happens when you roast vegetables. Their flavor is enhanced and even the pickiest of eaters will love them.

This is the case with my husband. He loves roasted cauliflower. I can’t blame him. Those little florets get nutty and golden in the oven, and when you sprinkle a little parmesan or pecorino romano after they come out of the oven, they are down right addicting.

But, since they’re vegetables that really isn’t a problem!

IMG_20130208_192500Ok, enough about the cauliflower. The beauty of this meal is it can be done in 30 minutes, and 20 of those minutes are free for you to clean, answer emails, etc. because the oven is doing the work for you! Perfect for a week night.

Roasted Cauflilower

Ingredients:

  • 6 cups uncooked cauliflower florets (about 1 large) cut small
  • 3 garlic cloves, chopped
  • 1/4 cup olive oil
  • kosher salt and fresh pepper
  • juice of 1/4 lemon
  • 1/4 cup Parmigiano Reggiano, freshly grated

Directions:
1) Preheat oven to 400°F.

2) Combine cauliflower, olive oil, lemon juice, garlic, salt and pepper well so all the florets are coated and seasoned. Place in a large shallow roasting pan and place in the center of the oven.

3) Roast for about 20-25 minutes, turning florets occasionally so they are evenly cooked. Remove from oven and top with Parmigiano Reggiano or Pecorino Romano and additional salt and pepper if needed.

Servings: about 6 cups. Nutritional information per 1 cup serving: Calories: 126. Fat: 10.5g Carbs: 5.9g Fiber: 2.5g Sugar: 0 g Protein: 2.8 g

Recipe adapted from skinnytatse.com

Easy Roasted Salmon

Ingredients:

4 6oz. Salmon fillets

Salt

Pepper

Directions:

1). Preheat oven to 400F.

2). Season salmon with freshly ground pepper and sea salt. Place salmon a sprayed baking sheet or pan.

3). Bake for 20 minutes.

Nutritional information per 6 oz. serving of salmon: Calories: 300 Fat: 15g Protein: 36 g Carbs: 0g