Sometimes I have a refrigerator full of sad vegetables:
wilting cabbage, limp onions, tired turnips.
I know how they feel.
What’s one to do?
Preheat the oven to 425*.
Chop ‘em up in big chunks.
Drizzle a little olive oil.
Sprinkle with some sea salt.
Squeeze on the juice from a geriatric lemon. (Fresh ones are fine, too, but remember our goal is cleaning out the vegetable bin.)
Top with some fresh herbs, and roast away for about 45 minutes.
Look at all that crispy, fragrant goodness. This elevates frozen green beans and okra to new heights of culinary excellence as well.
(Blurry picture. It was a quick photo session; hungry family was waiting.)
Be blessed today!