I LOVE this time of year! We are at that point in the summer when all of the gardens are really starting to produce, and our local farm stands are busting at the seams! I, for one, am fully taking advantage of this seasonal bounty and today's recipe wholeheartedly reflects that. Roasted Green Beans and Potatoes. This side dish goes perfect with any of your summer grilling and I can't wait to show you how I make them!
Let's get started!
Roasted Green Beans and Potatoes:
*Prep Time: 10 min. *Cook Time: 20-25 min. *Difficulty: Easy *Servings: 4
Ingredients:
- 1 lb. of fresh green beans
- 1 red onion
- 2 Yukon Gold potatoes
- 3 cloves of garlic, minced
- 1/4 c. Extra Virgin Olive Oil
- 1 tsp. of salt
- 1/2 tsp. of pepper
- 1/8 tsp. of cayenne
- Chef's knife
- Mixing bowl
- Whisk
- Baking sheet
Today, you will want 425 degrees.
Don't worry, all will be explained later.
Just do it, trust me, good things will come of it.
While the oven is preheating, you will want to wash your green beans, line them up like this, and...
Trim the ends off of both sides.
I should mentions that these are the "French Style" green beans.
They do not have to be strung.
A few pennies more, but for me, well worth the time saved.
Continue to prep all of your vegetables.
Quarter your onions, mince the garlic, and dice the potatoes.
Then, add them all to a large mixing bowl.
To the bowl of vegetables you will pour in 1/4 c. of EVOO.
1tsp. of salt,
1/2 tsp. of pepper,
And an 1/8 tsp. of cayenne.
Now, with a rubber spatula, gently toss the vegetables to make sure all of the vegetables are coated.
Now the oven will be hot, along with the baking sheet.
Now pour the vegetables on the baking sheet.
You will instantly hear them sizzle. This is a good thing.
You see, often times you have to cook the life out of your potatoes in order to get that great brown crust you want.
Sometimes you end up burning the outside your food and your potatoes are still hard.
This helps brown the potatoes and let them cook till they are soft and tender on the inside.
They will come out perfectly every time!
Now place the baking sheet with the vegetables back in the oven.
Let the cook for 10 minutes.
Take them out of the oven.
They are not done yet.
Using your spatula, toss them around.
See that great crust that is already forming!
Now place the baking sheet back in the oven and
And allow them to cook for another 10-15 minutes.
Ahhhhh.....perfection!
I love to serve these Roasted Green Beans and Potatoes up with my Prefect Grilled Chicken.
They are sweet, spicy, tender-everything you want your roasted vegetables to be. These are sure to impress so head on out to your local farm stand tonight, grab some fresh goods, and make this great side for supper tonight!
As always...
Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~
Roasted Green Beans and Potatoes:
*Prep Time: 10 min. *Cook Time: 20-25 min. *Difficulty: Easy *Servings: 4
Ingredients:
- 1 lb. of fresh green beans
- 1 red onion
- 2 Yukon Gold potatoes
- 3 cloves of garlic, minced
- 1/4 c. Extra Virgin Olive Oil
- 1 tsp. of salt
- 1/2 tsp. of pepper
- 1/8 tsp. of cayenne
- Chef's knife
- Mixing bowl
- Whisk
- Baking sheet
- Place the baking sheet in the oven, and preheat to 425 degrees.
- Wash the green beans, and trim off both ends.
- Finish prepping the vegetables. 1/4 onion, mince garlic, and dice potatoes.
- Add the vegetables to a mixing bowl.
- Add 1/4 c. of evoo, salt, pepper, and cayenne pepper.
- Using a rubber spatula, toss the vegetables so that they are all coated in the seasoning and oil.
- Take the hot baking sheet out of the oven.
- Pour the vegetables, in a single layer onto the baking sheet.
- Place baking sheet into the oven and cook for 10 minutes.
- After 10 minutes, remove from oven, toss, and return to oven for another 10-15 minutes.
- Serve and Enjoy!
0 comments:
Post a Comment