#Roasted green beans plus

Not everyone’s a fan of these green stalks! Coming up with ways for everyone to enjoy them can be a nightmare. Throw them on a baking sheet or tray and letting the oven work it’s thing! It doesn’t get any easier. The easiest way to get green veggies into your diet is roasting them. The perfect side dish to serve along with your turkey, mashed potatoes and gravy! The bonus? Roasted Green Beans are low carb, Keto approved and incredibly delicious! Green Bean Recipe The ends of your green beans can also be eaten – just leave them on rather than trimming them off! If you prefer to cut off the ends, you can compost them or use them in a vegetable broth.Jump to Recipe Print Recipe Roasted Green Beans are a delicious holiday side dish, roasted in olive oil, garlic and parmesan, then baked with cheese until melted and bubbling! Reduce waste by using your vegetable scraps! Did you know that cauliflower leaves are edible? Simply add them to soups or salads. Click here to find out when produce is in season where you live. If you live in the northeast, they are most fresh during summer months only. For example, in California, green beans are in season during all but the winter months. The availability of fresh green beans varies according to where you live. The best time to make this recipe is when both vegetables are in season! In most areas of the U.S., cauliflower is available in late summer and early fall. We love reducing food waste at Fork in the Road, and we know you do too! Here are some helpful sustainable kitchen tips for making this recipe:Įat cauliflower and green beans when they’re in season. Freezer storage: To maintain the best flavor and texture, we recommend that you do not freeze and reheat this dish.Fridge storage: Store your leftover green beans and cauliflower in an airtight container in the fridge for up to 3-4 days.

Add some spiciness: if you like it hot, toss your veggies with hot pepper sauce, or top with red pepper flakes.Use fresh herbs: top your veggies with seasonal herbs and/or toasted nuts.Give it some citrus flair: add a fresh twist to your veggies with citrus peel and lemon or lime juice.To mix it up, here are some more seasoning ideas: This simple roasted vegetables recipe is delicious using just garlic, salt, and pepper. Toss them with drained, cubed, extra-firm tofu, add more seasoning as needed, and roast following the rest of the recipe instructions as provided. You can also turn your veggies into a main dish. To enjoy roasted green beans and cauliflower as a side dish, serve them alongside roasted chicken or salmon. Serve your vegetables immediately if using as a side dish, or let them cool and then use as a topping for salads or bowls. To ensure even roasting, stir the green beans and cauliflower halfway through cooking time. The green beans should still have some crispiness to them (overcooking will cause them to be mushy). Season and add vegetables to a baking sheetīake the vegetables in the oven for about 20 minutes or until lightly browned. Season with salt and pepper to taste, and add sliced garlic on top. Toss the cauliflower and green beans with olive oil until evenly coated. Place prepared vegetables on a sheet pan or roasting pan. This will help them roast evenly and give them extra crunch. 👉 Prepping tip! Cut your green beans and cauliflower into similarly sized pieces. Slice the head in half and then cut away the cauliflower florets. To cut cauliflower: Cut the stem from the cauliflower head.To cut green beans: Cut the ends off of the beans if desired, then cut into 2 – 3 pieces per bean.Wash and dry your vegetables before cutting them. 🥣 How to make (step-by-step photos) 1️⃣ Step One: Prep vegetablesįirst, preheat your oven to 400 degrees F (200 C). Ingredients: cauliflower, green beans, garlic, oil, salt, pepper Recommended tools: sheet pan, knife set, cutting board.Salt and pepper: add according to taste.Olive oil: this will make your roasted veggies crispy and more flavorful.Garlic cloves: use fresh garlic cloves, cut into thin slices.Cauliflower: we’re using 1 head of cauliflower as well.Green beans: one pound of green beans will yield about 3 cups of trimmed, cut beans.

#Roasted green beans plus

You only need 5 ingredients plus a few tools for this roasted cauliflower and green beans recipe: