Roasted Asparagus & String Bean Blend with a side of WAIT?

Roasted Asparagus and String Bean Blend |

I absolutely hate dislike Mondays! After such a relaxing weekend, the last thing I want to do is deal with work. Though I love what I do, sometimes I just don’t want to be bothered. Do you ever feel that way? Why couldn’t the weekend last just a little bit longer?

On a lighter note, my husband delivered the Word at church this weekend and it was a phenomenal message based out of Isaiah 40:28-31. His message was entitled “Keep C.A.L.M. and WAIT.”

C – Conform to God’s purpose for your life.
A – be AWARE of His presence. Even when He is visibly absent, He is ever present.
L – learn to LET GO AND LET GOD.
M – remain MOTIVATED.
The meat and bones of his message was – when life throws obstacles our way we must learn to shift, adjust and go a little higher {like the Eagle}.
Awesome Word right? Now you see why I got to keep the hubster’s belly happy? He feeds my soul and I feed his tummy.
Speaking of tummy…
As I mentioned in Rotelle Pasta, Sugar Snap Peas and Tomatoes, it is lent season and both my husband and I have given up juice during this period. However, my husband has taken it one step further by also giving up starch. This is where we part. He is totally on his own with that one. In order to help him meet his goal, I have been experimenting with a number of veggie blends. Some work out great, others? Not so much.
As a side dish for the night’s dinner, I decided to combine asparagus, string beans, bell peppers and red onions. I doused them with a little olive oil and salt and threw them in a 400 degree oven for about 30 minutes. When they were done, these babies came out so goodThe only downfall was that I didn’t make enough. Ah well!
Below is the recipe to my easy to make blend.
3 cups of cut asparagus
3 cups of cut string beans
2 cups of chopped bell peppers
2 cups of sliced red onion
1/2 cup of olive oil
1 1/2 teaspoon of Kosher Salt
Preheat oven to 400 degrees.
In a bowl, add asparagus, string beans, bell peppers, onions, olive oil and salt.
Stir vegetables by hand until all they are fully covered with salt and olive oil.
Place vegetables in oven safe dish, aluminum pan or baking sheet.
Set timer to 30 minutes. Check in 15 minutes and stir veggies around to ensure full coverage. Let bake for remaining 15 minutes.
Remove from heat and serve!

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