EWWK: Roasted Potatoes with Green Beans



Ingredients

1 pound russet potatoes, scrubbed and cut into 3/4-inch chunks
1 small onion, quartered
4 teaspoons canola oil, divided use
Vegetable oil cooking spray
1/8 teaspoon salt
12 ounces fresh thin green beans (haricot vert if available)
1-2 cloves garlic, minced
2 teaspoon fresh oregano or 3/4 teaspoons oregano
2 tablespoons lemon juice
1/8 teaspoon finishing salt (See note)
½ teaspoon lemon zest (optional flavor rich garnish)
Ground pepper to taste (optional)

Directions

Preheat oven to 450 degrees. Line a baking sheet with parchment paper.

Place potatoes, onion and 3 teaspoons oil in a large zip-top bag and squish around to coat with oil. Place potatoes in a single layer on the lined baking pan; give them a little extra spritz with vegetable oil cooking spray and salt by holding the pinch of salt high above the potatoes and sprinkling it over the entire pan. Sprinkling the salt from higher in the air allows for more even distribution of the salt. Roast the potatoes for 12 minutes.

While the potatoes are roasting prepare the green beans. Add green beans to the same zip-top bag and add remaining 1 teaspoon oil, garlic and oregano. Squish the beans around to distribute the seasonings.

After the potatoes have cooked for 12 minutes, turn them on the pan and add the green beans to the pan in a single layer (if not enough room on the baking sheet for both vegetables then do use a second pan as they will cook more evenly in a single layer). Cook the beans and potatoes for 12 minutes until potatoes are tender and the beans are crisp-tender (there should be some light char on the beans and onion quarters).

Remove from pan and serve together on a large platter. Drizzle lemon juice over the vegetables and season with finishing salt. Sprinkle with optional garnishes as desired.


Yield: 4 Servings
Nutrition Breakdown: Calories 170, Fat 4g (0g saturated fat), Cholesterol 0mg, Sodium 150mg, Carbohydrate 31g, Fiber 4g, Protein 4g, Potassium 723mg.
Percent Daily Value: 10% Vitamin A, 40% Vitamin C, 10% Iron, 6% Calcium
Diabetes Exchanges: 1 Starch, 2 Vegetables, 1 Fat