Roasted Cauliflower

I've mentioned my roasted veggie love before. They're my fav. But of all the roasted veggies in the world roasted cauliflower is hands down my absolute all time favorite! Seriously, I could eat it all day. Every day. It's addictive. It's sweet and salty and crunchy but soft. It's amazingly fantastic. Even if you think you don't like vegetables you should try it, because you will be a veggie convert! Honestly, it's that good. And, did you know veggies that kind of look like brains, such as cauliflower, are actually really good for your brain? Now you do.

Roasted Cauliflower
1 head of cauliflower
1-2 Tbs EVOO (depending on the size of the head)
garlic salt to taste (alternatively you could use sea salt and garlic powder, but I think garlic salt is just easier and I like it so I still use it, even if it isn't considered 100% clean.)

Preheat oven to 450 degrees. Cut cauliflower into bite-sized florets.

Put them in a produce bag (or ziplock if that's what you have.) Pour in the EVOO and sprinkle in the garlic salt. Twist the top of the bag trapping air inside (or zip the bag as the case may be.) Bounce the cauliflower around until it is evenly coated. Lay the cauliflower out on foil lined cookie sheet (just makes clean up easier) in a single layer with a little bit of space between florets. Roast until cauliflower is golden brown - 30ish minutes.

Find other easy, healthy, and delicious recipes at www.pinterest.com/amandacolbyfitn/

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Roasted Green Beans

By far, my favorite way to cook vegetables is to roast them. I love them slightly crisp, and the sweetness that comes form them caramelizing a bit. I haven't found a veggie yet that I don't like roasted. Admittedly, I haven't tried them all, like I've never roasted lettuce. But all the ones I've tried roasting I have enjoyed. And green beans are definitely not an exception. Crispy roasted green beans are a-ma-zing! And they make a great side to pretty much any dinner.

Roasted Green Beans

• Green Beans
• Extra Virgin Olive Oil
• Garlic Salt

Preheat oven to 400 degrees. Rinse green beans and trim ends. I like to break them all in half so they fit in my mouth without having to cut them later, but it's not necessary. Throw them all in a produce bag, or a ziplock bag. Pour in some olive oil. This is one of those annoying recipes without exact measurements, because I never measure since I have different amounts of green beans each time. Basically you want enough EVOO to coat the beans but not drown them. I'd say I usually pour in about 1 tbs EVOO per pound of beans. Then sprinkle on garlic salt to taste. Spin the top of the bag (or zip it), then bounce the beans around until they are evenly coated with EVOO and garlic salt. Lay them out in a single layer on a foil lined cookie sheet (it just makes clean up easier, but isn't necessary). Put them in heated oven until they start to get crispy, about 30 minutes. That's it, easy peasy and so delicious!

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