Tuesday, March 8, 2011

Lemon Pepper Green Beans

I'm typically not a fan of green beans, but every time I make this side dish, my husband and I go back for seconds!  Our two and a half year old loves them, too.

1 bag frozen green beans, thawed (16oz: French cut, crosscut, or whole)
1/4 cup olive oil
1 clove garlic, crushed
1 Tb lemon juice
1/4 tsp pepper

Over high heat, stir-fry the beans in olive oil until tender-crisp. Stir in garlic, lemon juice, and pepper. Cook just another minute or so, then serve.

Wednesday, March 2, 2011

Parsnip Fries

Every parent needs this recipe! These spiced "fries" are oven-roasted and delicious! If your kids don't like spicy, cut down on the amount of chili powder. These are definitely going to be a weekly vegetable at our house!


* 1 1/2 pounds parsnips, about 4 large ones
* 2 tablespoons olive oil
* 2 teaspoons chili powder
* 1/2 teaspoon garam masala
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper


Preheat the oven to 400 degrees F.

Peel the parsnips and slice off the root. Cut into thick fries as evenly as possible. In a large bowl, mix together the olive oil, chili powder, garam masala, salt, and pepper. Add the parsnips and toss to coat. Place on a parchment or foil-lined baking sheet.

Roast for 35 to 40 minutes, tossing the chips halfway through to ensure even cooking. Chips are done when they're lightly caramelized and a knife inserted in the chips goes in and comes out without much resistance.