I love winter cooking because roasting vegetables is a fantastic way of bringing out the full flavors of the vegetables. Living in the South, my oven is roasting away for just a few months until the 6 month-summer heat kicks in. Since I had plenty of potatoes on hand, I turned to Cooking Light for an easy recipe that packs plenty of flavor. Simple does not mean boring because I could make this every week and not get tired of it.
Roasted Potatoes and Green Beans from Cooking Light
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound fingerling potatoes, halved lengthwise
- 10 ounce trimmed haricots verts
- 2 garlic cloves, thinly sliced
- Cooking spray
- Preheat oven to 425°.
- Combine olive oil, salt, black pepper, potatoes, haricots verts, and garlic on a jelly-roll pan coated with cooking spray; toss to coat.
- Bake at 425° on bottom rack for 25 minutes, stirring once.
