Reporting Crystal Grobe
Over the last couple of weekends, I’ve spent countless hours in the kitchen focused on meal prep for the week. Thanks to a major backlog of bookmarked recipes, I have plenty to choose from as I race from one dish to the next and disappear into my black hole of cooking. I’m not kidding about that black hole: This weekend I cooked for seven hours straight and barely noticed the time that had passed.
Since it seems that spring is reluctant to show its face in Minnesota, there’s no need to turn off our ovens quite yet, so I’m still roasting, baking, and broiling to my heart’s content. If the temperatures were warmer, I’d simply steam these green beans, but since baking still works, I went that route. Prep work was minimal as I trimmed the beans, pulled out some spices, and grated Parmesan cheese ahead of time and popped them in the oven a few minutes before dinner.
Parmesan Green Beans
1 lb. green beans, trimmed
1-2 tsp olive oil
1 tbsp spices (I used a mix of garlic powder, salt, and pepper)
¼ cup Parmesan, shredded
Preheat oven to 400 degrees. On a large sheet pan, toss green beans with olive oil and spices. Bake for 7-10 minutes or until tender and top with shredded parmesan cheese and serve.