When my kids were little, I couldn’t get them to eat a fresh vegetable to save my life. I mean, sure they’d eat carrot sticks and celery, but if I cooked up some green beans, they had better be canned or they wouldn’t eat them. Well, not too terribly long ago, I put a stop to that, and began introducing them to the amazing flavor and freshness that comes from cooking fresh vegetables. My son is super picky and this easy recipe is his favorite side dish to go with anything. While we made this with fresh green beans, we do this with potatoes, asparagus and many other veggies. It’s just so quick and easy.
Roasted Green Beans with Sea Salt
- 1-2 lbs fresh green beans (or asparagus, or another veggie)
- extra virgin olive oil
- sea salt