Friday, July 1, 2011

Roasted Potatoes and Green Beans

Here's a healthy take on potato salad. Roast the potatoes, add veggies, omit the mayo dressing, and add some healthy oils. This adds to a summer bbq whether served hot, warm, or cold. In addition, this recipe can easily be made on the grill.


4 potatoes, cut into 1-1/2 inch cubes
1/2 pound green beans, ends trimmed and cut into 1-1/2 inch lengths
1/2 white onion, chopped
1/4 tsp minced garlic
2 tsp olive oil, plus spray olive oil
1 tsp mixed herbs (I used Mrs. Dash)
1/4 tsp hot pepper flakes (optional)
1/4 tsp salt, or to taste
1/4 tsp pepper, or to taste


Preheat oven to 425 degrees, or preheat grill. Mix vegetables with olive oil and herbs. Prepare a low sided cookie sheet or grill pan by lightly coating or spraying with olive oil. Pour veggies into prepared pan. Roast in oven for 40 minutes, turning after 20 minutes. Add hot pepper flakes, if using, and season to taste with salt and pepper. Serve hot from the oven, warm, or refrigerate to serve cold later.

Serves 4

Stealthy Cooking Tip: If you enjoy a potato side dish with your grilled foods, this one is delicious and easy to make. Long boiling and draining means many nutrients go down the drain with the cooking water. Roasting or grilling the vegetables means that all the nutrients stay in the veggies. Also, replacing mayonnaise with healthier olive oil ups the health value on a loved picnic staple!

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