Fresh snap green beans and potatoes is a simple and delicious side dish that’s perfect for any meal. Here’s a basic recipe to make it:
Ingredients:
- 1 pound fresh green beans, trimmed and snapped
- 1 pound small red or Yukon Gold potatoes, washed and cut into bite-sized pieces
- 2-3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1/2 teaspoon dried thyme or 2-3 sprigs of fresh thyme (optional)
- 1/4 cup grated Parmesan cheese (optional)
Instructions:
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the fresh green beans, potato pieces, and minced garlic.
- Drizzle the olive oil over the vegetables and toss them to coat evenly. Season with salt and black pepper to taste. Add dried thyme or fresh thyme sprigs for extra flavor if desired.
- Spread the green beans and potatoes in a single layer on a baking sheet.
- Roast the vegetables in the preheated oven for 25-30 minutes or until they are tender and have a slightly crispy texture. You can test the doneness of the potatoes by poking them with a fork; they should be soft and easily pierced.
- If you’d like to add extra flavor, you can sprinkle grated Parmesan cheese over the roasted green beans and potatoes during the last 5 minutes of cooking. Return them to the oven until the cheese is melted and bubbly.
- Remove the baking sheet from the oven and serve the roasted green beans and potatoes hot.
This simple and flavorful side dish goes well with a variety of main courses, such as roasted chicken, grilled fish, or steak. Enjoy your fresh snapped green beans and potatoes!
