For most of the summer, I abandoned the rosemary in my garden, devoting most of my daily garden time to my tomatoes, peppers, basil, and parsley. My mom, the master gardener, told me that rosemary was a tough plant, but up until a month ago, I had still been skeptical of her advice. Despite my neglect and bad plant parenting, my rosemary has persisted throughout the growing season and is not just living, but thriving! In this week’s recipe, I decided to honor the fragrant, earthy rosemary in a veggie-rich side dish. These Rosemary Green Beans take less than 30 minutes to prepare and cook, and they would be a perfect pairing to a protein and whole grain side of your choice.
- 1 12 ounce package of washed, pre-cut green beans
- 1 teaspoon extra virgin olive oil
- 1 teaspoon minced garlic
- 1 teaspoon fresh rosemary, chopped
Add green beans, olive oil, garlic, and rosemary to a large skillet over medium heat. Cook, stirring occasionally until green beans have softened. Remove from heat and serve!