Certainly! Fresh snapped green beans and potatoes make for a delightful and comforting side dish. Here's a simple recipe for you:
Ingredients:
- 1 pound fresh green beans, ends snapped off and beans snapped in half
- 1 pound potatoes, peeled and diced into bite-sized pieces
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon lemon juice (optional)
- Fresh parsley for garnish (optional)
Instructions:
- Prepare Vegetables: Snap the ends off the fresh green beans and snap them in half. Peel and dice the potatoes into bite-sized pieces.
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Boil Potatoes: In a large pot of boiling salted water, cook the diced potatoes for about 5 minutes. You want them partially cooked but still firm. Drain and set aside.
- Blanch Green Beans: In the same pot of boiling water, blanch the green beans for about 2-3 minutes until they are bright green but still crisp. Drain and transfer them to a bowl of ice water to stop the cooking process. Drain again.
- Combine Ingredients: In a large mixing bowl, toss the partially cooked potatoes and blanched green beans with olive oil, minced garlic, dried thyme, salt, and pepper. Make sure the vegetables are evenly coated.
- Roast in Oven: Spread the coated vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes or until the potatoes are golden brown and the green beans are tender.
- Optional Lemon Juice: Drizzle with lemon juice for a refreshing citrus kick before serving.
- Garnish and Serve: Garnish with fresh parsley if desired. Serve the roasted green beans and potatoes hot as a flavorful side dish.
This dish pairs well with various main courses and is a great way to enjoy the freshness of green beans and the heartiness of potatoes. Enjoy your meal!