I have a hunch where my dislike of green beans originated. I think it was in elementary school when we were served canned, heated green beans. They took on a drab olive green color and were always overly mushy and tasted like plaster. Yep, that's probably where it started.
Now that I have a wee one on the way I am following the advice that I often give to patients and clients with children: Be a model. If I expect my babe to eat green beans, I must find a way to tolerate them.
This is the way.
Roasting any vegetable will bring out the sweetness. And they don't get mushy.
Roasted Dilly Green Beans
4 cups fresh green beans, washed and ends trimmed
Olive oil spray
1 1/2 tsp dried dill
1/4 tsp sea salt
1/4 tsp fresh ground black pepper
Preheat oven to 420 degrees. Lay green beans on a baking sheet and spray generously with olive oil spray. Sprinkle beans with dill, salt and pepper and toss beans to coat.
Place beans into the oven on the lower rack and cook for 15-20 minutes, flipping halfway through cooking.
Nutrition Info per ~1 cup: 61 calories, 1.5 g fat, 2 g protein, 8 g carbohydrates, 4 g fiber