I agree with Kiall1, delicious and ridiculously easy. I did add a bit more black pepper and a dash of kosher salt right before serving, but...yeah...this is a keeper.
Roasted Potatoes and Green Beans
Photo: Johnny Autry; Styling: Cindy Barr, Lindsey Lower
Yield: Serves 4 (serving size: 1 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 145
- Fat: 3.7g
- Saturated fat: 0.5g
- Sodium: 158mg
Ingredients
- 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
Preparation
- 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.
Roasted Potatoes and Green Beans Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Family, Kid-Friendly, Quick/Easy
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Meatless
- COOKING METHOD: Roast
- PUBLICATION: Cooking Light
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