G is for GREEN BEANS

I love green beans.  It was one of the first vegetables for which I developed a taste after I was diagnosed with Crohn's; that means, I have been a fan for almost nine years now!  I would have them every now and then before my diagnosis--I remember Thanksgivings specifically--but once again, I didn't eat many veggies in the days before Crohn's changed my life.  Now, I strive very much to incorporate healthy foods into my diet, especially fruits and vegetables, and if I ever have kids, I will do everything in my power to ensure that they eat and enjoy produce.  :)

I like fresh green beans, canned green beans, frozen green beans.  My MIL actually introduced me to the BEST frozen green beans ever:  these babies below.  :)

When we were in grad school, we shopped at Kroger, but that isn't an option here.  (However, a new Harp's is supposed to be opening right down the street from us in an old motel--HALLEJUAH!)  I tend to buy the generic/store brand for things like frozen veggies, but Walmart's green beans are sooo tough.  These beauties, which are found at Sam's, turn out perfectly.  (Sorry for not knowing the price; my MIL bought these for us when she was taking care of me after my surgery.)  Since I usually steam the green beans with some kind of spice (thyme, garlic, Italian mix, etc.), tonight, I wanted to do something different.  I love roasted vegetables, so I decided to give roasted green beans a try.  :)

Roasted Green Beans

1/2 pound frozen green beans

3/4 Tbsp. olive oil

1/2 Tbsp. (i.e. 1 1/2 tsp.) balsamic vinegar

salt and pepper to taste

grated parmesan

Preheat oven to 450.  Place green beans in bowl.  (I snapped mine in half so they would cook faster.)  Mix oil and vinegar together and pour over beans; toss to coat.  Arrange on a single layer on a baking sheet and bake for 20-ish minutes.  Season with salt, pepper, and parmesan to taste.

These were quite delicious!  I recommend them to go alongside spaghetti, which is what we did.  :)