Sunday, October 13, 2013
Roasted Green Beans and Potatoes
I keep playing with this recipe for Fingerling Potatoes and we have another to share out with the world. We worked in green beans in the mix and they came out great. If you do not have Fingerling Potatoes, you can use fancy red-skinned potatoes that are cut into wedges. That should work just fine and will help reduce the cost a bit. These are great as a side dish and are surprisingly easy for something that looks a bit fussy!
Ingredients (Serves 4-6):
2 tbsp Olive oil
2 tsp Rosemary, dried
1/2 tsp Kosher salt
1/2 tsp Black pepper
1/2 tsp Thyme, dried
1 Onion (medium), thinly sliced
1 1/2 lbs Fingerling potatoes, halved lengthwise
3/4 lbs Green beans, ends snipped
Cooking spray or olive oil spray
1. Preheat oven to 425°.
2. Combine olive oil, rosemary, kosher salt, black pepper, thyme onions, and potatoes in a large bowl, tossing to coat.
3. Lightly coat a jelly-roll pan with cooking spray or olive oil spray. Arrange potato mixture on the pan.
4. Bake for 13 minutes. Then add green beans and toss with the potatoes in the pan. Cook for 15 more minutes.
Enjoy as a great side dish!