Sooo…… I realize I haven’t posted in a while, but I have great news! I’m pregnant!! We are so happy and grateful, but I have spent the last 7 weeks trying not to puke all over myself. The nausea has been brutal. It truly has been a humbling experience. I have barely been able to eat food, much less cook it. I suddenly realized how much time I spend cooking food, eating food, looking at pictures of food, testing out new recipes, and photographing food.
The nausea has finally started to subside and I am very thankful for that. Ironically, the only things that didn’t gross me out in the beginning were beef, chicken, or fish. So I had to temporarily set aside my attempts at a vegan diet. So yes, I’m back to eating my beloved cheese, and boy am I enjoying it! For some weird reason I keep craving Subway and we have been there more often than ever. I’m hoping my aversion to beans will subside soon, and then I might be able to go back to being plant-based.
I know you’re busy so I will keep it short today. Have a wonderful Thanksgiving with your loved ones. I leave you with a last minute side dish recipe, just in case you forgot to buy the mushroom soup for the green bean casserole!
The Recipe: Roasted Balsamic Green Beans
This is one of my favorite side dishes. The recipe has been adapted from a Cook’s Illustrated magazine. The combination of the sweet balsamic and the caramelization that comes from roasting the beans is irresistible. Even the kids like them. The beans will wrinkle and brown in the oven, but that’s where all the flavor comes from. Serve this as a warm side dish or you can serve them cold over a salad. Enjoy!
Roasted Balsamic Green Beans
Recipe adapted from Cook's Illustrated
Ingredients
- 1.5 lb. Green beans, stems trimmed
- 1 tbsp. Olive oil
- 1/2 Onion red, sliced thick
- 2 Garlic clove, sliced thin
- 1 tbsp. Balsamic vinegar
- 1 tbsp. Honey *
- Salt kosher To Taste
- Pepper black To Taste
Preparation
- Preheat oven to 450F. Line baking sheet with aluminum foil or parchment paper.
- Place green beans and red onions on baking sheet and toss with olive oil, salt, & pepper.
- Roast in oven for 10min.
- In the meantime in a small bowl whisk the balsamic vinegar, the honey, and the garlic slices. Set aside.
- Remove beans from oven and pour the balsamic-honey mix over them. Toss with your tongs.
- Continue roasting for 10-12 more minutes or until beans have begun to shrivel and brown.
- Remove from oven and serve.
Chef's Notes
* If you are vegan you can substitute with agave nectar or maple syrup.
The beans will shrivel and wrinkle in the oven. They might not look as nice as blanched green beans, but they will taste great. These beans taste great cold with a balsamic honey dressing. Even the kids love this recipe!
