I started really focusing on eating more healthy right after Christmas, which means that for the last 2 1/2 months, I’ve eaten a lot of vegetables. A lot. I like my veggies, but seriously, after awhile, the thought of another salad makes me want to head straight for the Krispy Kremes (which, by the way, happen to be right by the salt and vinegar chips in my grocery store).
So I’ve started getting creative with my vegetables, which has led to some flops (turns out I still think okra tastes like morning sickness feels, unless it’s fried, and if I’m going to eat fried food, it’s sure not going to be okra), but has also led to some really delicious and easy vegetable solutions. Also, these aren’t just a lower-calorie, lower-carb choice than potatoes, they cook faster and don’t involve scrubbing or cutting, which definitely appeals to the toddler within that gets to a half-hour before dinnertime and would rather eat Lucky Charms and watch TV than do one more responsible-adult thing.
You’ll need a pound of green beans (washed and trimmed), some extra-virgin olive oil , some garlic powder, onion powder, kosher salt, and freshly ground black pepper.
Preheat oven to 425 and line with aluminum foil. In a medium bowl, toss the beans, oil, and spices until the beans are evenly coated.
Spread evenly over the baking sheet
and roast for 20-25 minutes or until crispy but not burned.
While the beans are cooking, whisk together the spicy mayonnaise ingredients (start with 1 teaspoon Sriracha sauce and go from there–it gets spicy quickly!)
Serve the beans immediately with the dipping sauce.
Ingredients:
1 pound green beans, washed and ends trimmed
1 1/2 tablespoons extra-virgin olive oil (I love our garlic, lime, lemon, or chili oils)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
SPICY LIME MAYONNAISE:
1/4 cup light mayonnaise
2-3 teaspoons Sriracha sauce
Juice of 1/2 lime
kosher salt to taste
Instructions:
Preheat oven to 425 and line with aluminum foil. In a medium bowl, toss the beans, oil, and spices until the beans are evenly coated. Spread evenly over the baking sheet and roast for 20-25 minutes or until crispy but not burned.
While the beans are cooking, whisk together the spicy mayonnaise ingredients (start with 1 teaspoon Sriracha sauce and go from there–it gets spicy quickly!)
Serve the beans immediately with the spicy mayonnaise.
Makes 4-6 servings.
