I’ve never claimed to be a “healthy” vegetarian. For those of you who know me, you know that I’m a carbohydrate fiend. I simply would not be able to live without my pasta and bread. However, eating a strictly carbohydrate-based diet will undoubtedly cause weight gain and all sorts of health issues. But I must admit that dressing up some simple veggies, like these yummy Green Beans above, with some parm and truffle oil makes what you used to try to hide under mashed potatoes, your favorite option on the plate. I got this recipe from Skinny Taste, and the recipe claims to be kid-approved; I totally believe it. I think we may have just solved every mother’s crisis when butting heads with their toddler at the kitchen table. Kids: Eat your veggies!
12 oz green beans, trimmed (make sure they are dry)
2 tsp truffle oil
kosher salt + fresh cracked pepper to taste
1 garlic clove, minced
1 1/2 tbsp shredded parmesan
- Preheat the oven to 425°F. Line a baking sheet with aluminum for easy clean-up.
- Lay green beans out on the baking sheet and drizzle oil over them. Season with salt, pepper and garlic powder and toss to evenly coat.
- Spread them out on the sheet so that they all lay flat and place on the lower third section of your oven. Bake 10 minutes, shake the pan to turn; bake 5 additional minutes. Remove from the oven and sprinkle with grated cheese.