There’s nothing quite like the start of a new year. These first few days of January are filled with such great expectation for another year of life. They are days to dream. To feel the weight of new possibilities. To imagine what sorts of adventures and beauty may lie in the path ahead.
Far too often I find myself caught in a blur of days. It’s easy to just bake. eat. repeat. and miss the grace, the friendship, the provision found in every bite, every meal we share with those we love. My hope for 2012 is for a life marked not by routine, but by intention.
Though I’ve never been good at making (much less keeping) New Year’s resolutions, I think the tradition is a good one. It forces us to put our greatest dreams for the future on paper, or in this case, onto the un-eraseable, un-losable World Wide Web. What a terrifying, humbling, thrilling thought.
Here are a few of my dreams, big and small, for 2012:
Balsamic Roasted Green Beans and Mushrooms
- 1 lb. green beans, ends trimmed
- 8-12 oz. sliced mushrooms
- 1 1/2 Tablespoons olive oil
- 2 Tablespoons good quality balsamic vinegar
- Salt and freshly ground black pepper, to taste
- Shredded Parmesan cheese, for sprinkling
- Preheat the oven to 450 degrees. Line a large baking sheet with tin foil.
- In a gallon zip lock bag combine green beans, sliced mushrooms, olive oil, and balsamic vinegar. Shake until vegetables are fully coated in sauce. Add additional oil and/or vinegar if mixture looks dry.
- Pour vegetables out onto baking sheet and spread into single layer. Sprinkle generously with salt and pepper.
- Place in oven and cook for 20 minutes, if you prefer a crispier bean, or up to 35 minutes if you prefer a totally tender bean. We do ours about 28 minutes.
- Transfer beans to a platter. Sprinkle with additional salt and pepper if necessary. Sprinkle with Parmesan cheese and serve hot.
Recipe adapted from Kalyn’s Kitchen