olive oil

If I’m being honest, I’m really terrible about cooking side dishes at meals. I mainly focus on what I’m making for the entree and the sides are more of an afterthought. I always like to include extra vegetables, fruit, or whole grains with meals but I really don’t want to spend a lot of extra time on these sides. 

That’s why I like to rely on frozen vegetables. They’re already washed, chopped, and ready to go with little effort. However, plain, steamed vegetables get suuuuper boring after awhile. Then I recently read online *likely Pinterest* that you can ROAST frozen vegetables without even thawing them first! 

This is perfect! Roasting is one of my favorite ways to cook vegetables because it brings so much flavor to the dish without a lot of effort. I love this recipe for Parmesan Roasted Green Beans because it’s filled with ingredients I almost always have on hand. 

Plus, if you’re dealing with some selective eaters in your household and green beans are one of the few veggies they enjoy, this can be a great segway into trying something familiar but cooked a little different. 

This same recipe can also be used for fresh/frozen broccoli, cauliflower, zucchini, carrots, or asparagus!

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