Fresh in season vegetables are calling out to me!
I love going to the farmer's market and picking out fresh fruit and vegetables to use in a fabulous dish. My problem is that I get so flustered from all the gorgeous looking items that I tend to want to over buy. I mean really over buy, to the point I can't carry it out of the market to the car!
Talking to our local farmers is so interesting. You can learn a lot about fresh veggies and how they are grown, picked at their peak, and even what their favorite cooking techniques are. I found some wonderful green beans, potatoes, eggplant, and squash at one farmers stand. I could just smell all the freshness around me and knew I had to have some for a quick dinner for MGG and me.
Sometimes the simplest way to cook something is the best. Roasting vegetables is easy, hands off, and brings out great flavor in your ingredients. Add a little garlic to the mix and you turn plain roasted green bean from ho-hum to fabulous!
Try it, you'll be pleased.
I made this dish to accompany my Chicken Cutlets with Almond Butter and it was just perfect. Elegant yet simple. Flavorful yet subtle.
You decide...and make sure to let me know.
Roasted Potatoes & Green Beans
Time 30 min
1 lb red potatoes quartered
3 T olive oil, divided
2 cloves garlic minced, divided
8 oz fresh green beans, trimmed and halved
Preheat oven to 450 degrees.
Toss the potatoes with 1 ½ tablespoons of olive oil, and 1 clove of minced garlic. Season with salt. Spread in single layer on baking sheet. Roast for 15 minutes.
Toss green beans with remaining olive oil and garlic. Season with salt. Add green beans to the baking sheet along with the potatoes. Roast for 10 minutes. Toss green beans and potatoes together before serving.