Oven Roasted Garlic Parmesan Green Beans are a delicious side dish option for any meal. Ready in under 30 minutes and perfect for busy weeknights!
String beans, in modern day, are now ‘stringless’ because the strings have been removed as they evolved. Source:WikipediaandMyRecipes.com What is the right temperature to roast green beans? After all my testing, this is what I have discovered. First, preheat oven to 400 degrees. It is...
I do this dreary thing every October where I decide on the first day that requires a scarf and a hustle in your step to keep warm that the long, gloomy descent into winter has begun and soon the world will be brown, gray and frozen and this will continue until Aprilor beyondand I mi...
Preheat the oven to 450°F. In a small bowl, whisk 1/4 cup of the olive oil with the rosemary, lavender, and garlic. Season the lamb all over with salt and pepper. Rub half of the herb oil all over the inside of the lamb, then roll up the meat and tie with kitchen string to...
When I am home for an extended time, I like to just pop a few of them in the toaster oven (save the energy of heating an entire oven for a few potatoes) and toast them for who knows how long until the sugars start caramelizing and oozing out of the sweet potato. I just take ...
Heat the oven to 400° Bake. Line a baking sheet with tinfoil for super easy clean up. Spray the tinfoil with cooking spray. Place the sliced sweet potatoes in rows. Spray the sweet potatoes with the cooking spray and sprinkle the potatoes with salt & pepper. ...
Cook carrots:Heat oven to 500 degrees. Cut the tops off the carrots (wash and reserve some green tops for dressing) and scrub or peel. Toss with oil, salt, and pepper and spread out in on layer on a large baking sheet. Roast for 15 minutes, tossing them around once, until charred ...
I like to slow-roast bell peppers in the oven at 350 for one hour, giving them a quarter turn with tongs every fifteen minutes so they get evenly blistered — then letting them cool and peeling them. I know it’s faster to blacken them over a gas flame, but the pepper never gets as...