"The people who give you their food give you their heart" - Cesar Chavez

Monday, May 3, 2010

Perfect Green Beans and Roasted Root Vegetables

I love making a ton of tasty vegetables and having them last all week to throw in with salads and couscous for lunches. That wasn't the case with these vegetable dishes as they only lasted for dinner but they would have been great with lunch too! As part as a dinner for 6 people, these were the side vegetable dishes to accompany the stuffed salmon. Seasoned, flavored, and prepared with very fresh ingredients, these two simple dishes are two of my favorites.

Perfect Green Beans:

Green beans, ends cut off
Lemon Juice
6 cloves garlic, minced
1/3 white onion, chopped
1/3 cup sliced almonds
Pinch of salt

1. Heat some olive oil in a skillet and saute the garlic until fragrant, through everything else in and saute for about 25 minutes. Enjoy!

Roasted Root Vegetables:

Carrots, cut into large pieces
Baby russet potatoes, halved
Fresh dill, chopped
Olive oil

1. Preheat the oven to 400 degrees.
2. Place all the ingredients in a large bowl and toss with your hands to get the carrots and potatoes evenly coated with the olive oil, cumin and dill.
3. Place on a baking sheet and roast for about 30 minutes, until cut side of potatoes is a dark crispy brown.

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