Happy Monday! Welcome to another edition of my new series, Monday Meal Tip, where I share a tip to make eating healthier easier, faster, and delicious. Today’s meal tip is an oldie but a goodie and will help clean up after cooking go a little bit faster.
If you’ve been cooking for a while you might already implement this tip but if you’re new to cooking this might be something you haven’t thought to try. When roasting veggies on a baking sheet, instead of putting the veggies straight on the sheet, line it with parchment paper or aluminum foil and then put the veggies on that. This also works with baking dishes for cooking meat.When you’re done cooking, you can remove the paper or foil, throw it away and have a clean baking sheet. It’s one less thing to wash and I don’t know about you, but washing baking sheets is one of my least favorite things to wash because they’re so much bigger than my kitchen sink.
Today I’m sharing two side dish recipes that are easy to put together are really good: roasted green beans and roasted red potatoes.
Roasted Green Beans
About 4 c French green beans
1 large shallot, sliced
1 garlic clove, minced
2 tbsp olive oil
Preheat oven to 400 degrees. Combine green beans through olive oil. Squeeze in half the lemon juice and combine. Line baking sheet with parchment paper or aluminum foil and coat with cooking spray. Add the green beans and spread in an even layer. Bake for about 15-20 minutes or until they reach desired crispness.
Roasted Red Potatoes
About 8 red potatoes, quartered
2 tbsp olive oil
1/2 tsp sea salt
1/2 tsp black pepper
1 tsp dried rosemary
Ketchup to serve
Preheat oven to 400 degrees. Combine all ingredients in a bowl. Line a baking sheet with parchment paper or aluminum foil and coat with cooking spray. Add the potatoes and spread in an even layer. Bake for about 25 minutes or until they reach desired crispness. Serve with ketchup.