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Cooking Light Roasted Potatoes Green Beans

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.

cooking light roasted potatoes green beans

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
  1. Preheat oven to 425°.
  2. Combine olive oil, salt, black pepper, potatoes, haricots verts, and garlic on a jelly-roll pan coated with cooking spray; toss to coat.
  3. Bake at 425° on bottom rack for 25 minutes, stirring once.

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