Monday, November 10, 2014

Thanksgiving side : Roasted Green Beans

Thanksgiving is coming up in just two. short. WEEKS!!! Well, 2 and a half, technically … :)

As you can tell, I'm super excited about Turkey Day and I'm busy making all my plans using the planners I've found on Pintrest. They're all here, on my Thanksgiving board.

Follow Christa's board Thanksgiving Ideas on Pinterest.

One of the sides we'll be having this year is Roasted Green Beans. It's really easy and goes really well with the turkey and heavier side dishes that typically come with the main meal. It's also really great for families with both toddlers and babies - it's easy to prepare and easy to modify.

- French-style green beans, also called "haricot verts" (note: you can also use regular green beans, but I've found that they're a little more bitter than their longer, thinner French cousins) - use about a pound, or, if you really love them, add a little more
- Himalayan Pink Salt
- Extra Virgin Olive Oil 

- Preheat oven to 400
- Toss green beans in olive oil and sea salt in a large Ziploc bag
- Bake for about 15 minutes, toss the green beans and bake for another 15 or 20 minutes, until the beans are roasted and crispy

Serving modifications:
- For babies and early eaters, let the beans cool and blend a few beans in a food processor. You can mix in water or formula, to make the consistency a little thinner for early eaters. I personally would add water instead of formula, since the beans have a little salt, and extra water will help thin that out. If you're concerned about the salt, you can rinse the roasted beans before mixing them.
- For older babies and toddlers, cut the beans into bite-size pieces (no larger than the size of a pea) and let them eat as finger food.
- For older children and adults, you can add a little goat cheese, if you like.


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