It's a new year!
Which means time for change.
You will see a lot of changes happening around here in 2013.
For one, we are going to focus more on healthy eating.
The taste "good" healthy eating.
Who's up for that?
Don't get me wrong, I'm not going to leave out those
fantastic desserts and full calorie meals,
I'm just going to even things out a little.
Starting next Monday you will see something different that
we should slip in here.
On Mondays you will begin to see one Weight Watchers meal
For two, I would like to see this blog hold its own domain name.
I will be working hard on that commitment too.
I am just so grateful for all of you faithful fans and followers.
Now let's get down to business today.
I don't know about you, but I love roasted vegetables.
Any kind of vegetables.
And you can mix this up any way you want to.
I chose fresh green beans and red potatoes.
Don't be afraid to throw in what you like:
And I think the list could be endless.
I made this around the Christmas holiday just to lighten things up a bit.
Are you one that over-ate during the holidays?
All you have to do with this recipe is,
throw all of your veggies in a Zip-lock bag and pour the sauce mix in.
Shake or Squeeze!
And then dump onto a foil lined cookie sheet sprayed with non-stick spray.
Pop in the oven, and in about 20-30 minutes you have heaven on a plate.
And the darker the veggies are roasted, the more I love them....
Just a "favorite" taste of mine.
The inspiration for this recipe came from Kalyn's Kitchen.
I had to leave out the mushrooms due to a mushroom hater in the house.
Roasted Green Beans and Potatoes with Balsamic and Parmesan
1 pound fresh green beans, washed with ends snipped
4 medium sized red potatoes, washed and sliced thin
Place these two ingredients in a gallon size Zip-lock bag.
1 1/2 T. olive oil
1 T. balsamic vinegar
salt and fresh ground black pepper to taste
2 TBS finely grated Parmesan cheese (and more for sprinkling)
Preheat oven to 450 degrees F.
Wash, prep, and slice vegetables of your choice.
Put vegetables into a Zip-lock bag. Whisk together olive oil, balsamic vinegar, and Parmesan cheese. Pour balsamic mixture into bag with veggies. Shake or squeeze bag until all veggies are coated. Arrange on a large cookie sheet covered with foil and sprayed with non-stick spray. Spread out the veggies so they are not crowded on the cookie sheet. Roast for 20 to 30 minutes, starting to check for doneness after 20 minutes. You will want your veggies to be tender-crisp. Season to your taste with more salt and pepper, and then sprinkle with more Parmesan cheese if desired.
This recipe is linked to:
Foodie Friends Friday