I love vegetables, but sometimes… out of sheer laziness… I eat less veggies. (How about that for #transparenttuesday)
As mentioned yesterday, I’ve 100% determined that food prep is incredibly key to my success. I’ve been working hard to bag up my veggies and to plan when I’ll be eating them.
Pinterest continues to be a huge tool to help me stay on track in the veggie department. I am endlessly pinning pics of my favorite veggies transformed into delicious dishes. I tend to lean toward green beans, beets, broccoli, and spinach on the cooked veggies side of the house. So, when I spotted today’s recipe, I knew it was one to be pinned. Months later, I’m finally trying it, and holy yum!!!
Roll that beautiful BEAN footage…
Roasted Onion-Garlic Green Beans
Adapted from Overtime Cook
1 lb. green beans, ends trimmed
1/2 medium onion, finely diced or minced
2 cloves garlic, minced
1/2 Tbsp. olive oil
1. Preheat the oven to 425. Coat your baking sheet with cooking spray.
2. Combine all ingredients in a large bowl, tossing well to evenly distribute everything. Note: I used Pink Himalayan salt for the first time in this recipe. I simply grinder a few twists of the salt onto the beans prior to baking, and also added freshly ground pepper. Salt and pepper tends to be a personal choice, so season as you see fit.
3. Spread the mixture on the prepared baking sheet in a single layer as possible.
4. Bake at 425 for 30 minutes (depending on how well done you like your green beans). Stir halfway through. Serve hot, and enjoy!
Per 1/3 recipe serving:
CAL 81; CARB 14g; FAT 3g; PROT 3g; FIB 5g; WW Points Plus: 2