I’m back!! It feels so good to sit here and type this blog post. Life is slowing down a bit and I am loving it!!! I hope you all enjoyed a great summer. Fall will be here before I know it and soon I will be posting yummy fall comfort foods. The leaves are already starting to fall here in Maryland, which seems odd since it is in the 90s today. In Sicily we didn’t experience fall like in the states so I am looking forward to the trees changing colors soon. We have gorgeous views from our house and can’t wait for the sea of green trees to change to autumn shades.
Although fall is on the way, summer veggies are still plentiful. Vegetables are so important to a healthy diet and ideally should be served with each meal. Roasting is a easy and healthy way to enjoy your favorite vegetables.
I love this recipe; the combination of green beans and sun-dried tomatoes is perfect. While living in Italy, sun-dried tomatoes became one of my favorite foods. I love them in salads, on sandwiches, and in pasta.
This recipe calls for fresh green beans. You could use frozen, too. It also calls for pine nuts, but I had a ton of pecans on hand so I used them instead. It was scrumptious.
source: Southern Living November 2010
- fresh green beans, trimmed - 1 1/2 pound
- sun-dried tomatoes in olive oil, chopped - 1/2 cup
- pine nuts - 1/3 cup
- butter, melted - 3 tbsp.
- olive oil - 3 tbsp.
- kosher salt or sea salt - 1 tsp.
- pepper - 1/2 tsp.
- Preheat oven to 425 degrees.
- Toss together all ingredients.
- Place mixture on a 18 x 12 inch jelly-roll pan.
- Bake 12 to 15 minutes or to desired degree of doneness, stirring twice.