Roasted Garlic Parmesan Green Beans

I must've inherited the mushy vegetable tastebuds from my dad. Because he actually orders his vegetables "extra soggy". No Joke.

I'm not THAT bad, but I do enjoy a cooked veggie over a raw one...The problem with that though is they can go from to raw to mushy in a flash. So I present my new favorite way of preparing vegetables...

ROASTING

Anything can be roasted. It's easy, its relatively fast and they stay crispy and crunchy while still being cooked just enough.

After rinsing and draining your fresh green beans, and cutting up some garlic, it really takes no effort at all.

You need:

fresh, cleaned and trimmed green beans

sea salt

olive oil

1 garlic clove, chopped

grated parmesano reggiano

oven safe tray or cookie sheet

Preheat oven to 400

Spread out your green beans on your baking dish so that they are not over lapping but still close together.

Toss your garlic around and generously pour olive oil over your green beans and garlic, a good 1/4 cup at least.

Sprinkle sea salt and cheese to your liking. I liked a gentle sprinkle of each but feel free to be more generous.

Pop in the oven and bake for 15 minutes or until green beans have slightly browned tips and cheese has bubbled.

Serve and Enjoy :)