What? I have another blog post today? Yep, I decided to do this recipe before I recognized what my schedule would be for the 31 Days challenge, so you get not one, but two posts today! After all, I warned you that you might see some “bonus” posts like this one.

And honestly, although my kids did not help with this recipe, there’s no reason why a child can’t snap the green beans or toss them with oil. Enjoy cooking with your kids—it is not only an exercise in creativity, but also a way to practice applied math (counting, measuring) and science (let’s discuss the difference between melting and dissolving). And you never know—they may come up with a creative way to dress

My family has really enjoyed roasted vegetables recently. Every vegetable we’ve tried roasting (carrots, broccoli, green beans) turn out much more flavorful than if we’d gone the more traditional route of boiling or steaming them. The process involved in roasting vegetables is also incredibly easy. I promise, once you experience roasting vegetables, you will wonder why it took you so long to try it.

Roasted Lemon Pepper Green Beans
Ingredients:

1 lb fresh green beans

1 tbsp olive oil

½ tsp-1 tsp lemon pepper

Salt to taste

Preheat oven to 425. Snap ends off green beans. Snap in half (optional, but if you have little ones, it helps them eat this veggies!) Toss beans with olive oil, then lemon pepper and salt (I prefer coarse salt).

Roast in oven for 15 minutes, or until the beans start to caramelize.

Serve immediately.