Ingredients and Weight:
- Green beans, 1 lb (454 g)
- Baby red potatoes, 1 lb (454 g)
- Olive oil, 1/4 cup (60 ml)
- Salt and pepper to taste
Preparation Time:
10 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Trim the green beans by removing the ends. Cut the baby red potatoes in half.
- In a large bowl, toss the green beans and potatoes with the olive oil, salt, and pepper.
- Spread the vegetables evenly on a baking sheet.
- Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly browned.
Nutritional Information:
- Calories: 120
- Fat: 5g
- Carbohydrates: 20g
- Protein: 3g
Dish Characteristics:
- Crunchy, flavorful green beans.
- Roasted potatoes with a crispy exterior and soft interior.
- Seasoned with salt and pepper for a classic American taste.
- Perfect as a side dish or as a light main course.
User Comments:
- "These roasted vegetables were delicious! The green beans were so crisp and the potatoes were so flavorful."
- "I've made this dish several times and it's always a hit. It's so easy to make and everyone loves it."
- "I love the simplicity of this dish. The roasted vegetables are so versatile and can be served with any main course."
- "The salt and pepper seasoning is perfect. It really brings out the flavor of the vegetables."
- "I added a sprinkle of Parmesan cheese on top before serving. It's an easy way to add a little extra flavor."
Special Precautions and Tips:
- To ensure even cooking, make sure the vegetables are spread out evenly on the baking sheet.
- Roast the vegetables for the full time to get the desired texture. Overcooking will result in soft and mushy vegetables.
- Leftover vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
