I’d like to tell you that I’ve been out enjoying this lovely, sunny Memorial Day weekend.
(Okay, well I did get to do that yesterday.)
But for almost the last 12 hours, baby girl has been on a feeding frenzy. She’s demanding to eat every.single.hour. And since she eats for about 30 minutes at a time, that leaves me with 30 minute pockets in which I’m able to get off my butt and do something. Must be a growth spurt.
Or she just takes after her mama and loves food milk.
During one of those pockets, I handed her off to her Daddy (who rocked her until she fell asleep…hallelujah!) and I got to make some food that wasn’t a sandwich.
Or a handful of almonds. Or a Clif bar. Or a muffin. ( <— that’s what I’ve been eating a lot of lately…easy one-handed-foods)
I know I’m not the first person to roast a green bean.
But it’s so easy and so tasty.
- ½ pound green beans
- 1 T olive oil
- 1 t salt
- 1 t lemon pepper
- 1 t garlic powder
Wash the green beans, and trim off the scraggly end. Then toss them in the olive oil and seasoning. Put them on a pan and roast them at 450* for about 30 minutes – flipping halfway through cooking.