While the oven was hot, I also made some kale chips and my new favorite snack--roasted Lima beans. This is not complicated; drizzle a little olive oil and season with a little sea salt and freshly cracked pepper and then roast. I like the pepper to be slightly charred, so I leave them in the oven a little longer. A good rule of thumb is 30 minutes at 350, after 30 minutes, keep a close eye on things.
|Add a little balsamic vinegar, olive oil and season. a little balsamic goes a long way.|
|After 15 minutes,flip the eggplant|
|cook lima beans in dutch oven|
|toss with a little olive oil|
|roast for 30 minutes|
|wash, toss with olive oil|