A tray of roasted veggies tastes delicious with dry and salty parmesan cheese, a little really goes a long way. If you don’t have green beans, use broccoli florets or diced zucchini, just increase the roasting time by 5 or 10 minutes or until your veggies are soft and have begun to brown.
Prep Time: 5 minutes
Cooking Time: 15 minutes
4 cups green beans
4 tablespoons olive or avocado oil
1 teaspoon sea salt
½ teaspoon black pepper
8 cherry tomatoes, halved
4 tablespoons parmesan cheese
Preheat your oven to 350 degrees Fahrenheit.
Arrange green beans on a baking tray lined with parchment paper.
Toss in olive or avocado oil, sea salt and black pepper.
Roast in the oven until the green beans are soft and have begun to brown, about 10 minutes.
After 10 minutes, add halved cherry tomatoes to the tray of green beans and sprinkle it all with parmesan cheese.
Continue roasting for another 5 minutes, or until the cheese has melted.
Remove from the heat and serve between 4, storing any leftovers in the fridge for up to 7 days.
Net Carbs: 5