Garlic Rosemary Roasted Potatoes & Verts

GARLIC ROSEMARY ROASTED POTATOES & VERTS 

Printable Recipe

• 1 pound fingerling potatoes, cut in half
• 8-12 oz haricots verts (green beans)
• 1-2 garlic cloves, sliced 
• 1 tablespoon olive oil 
• 1 tablespoon fresh rosemary, chopped 
• 1 teaspoon salt 
• 1 teaspoon pepper

1. Wash & chop fingerling potatoes in half from top to bottom.



2. Clean & chop off end of verts or green beans.



3. Roughly chop rosemary.



4. Thinly slice garlic cloves.



5. Cover a baking sheet with foil, lightly toss potatoes, verts, garlic,

 rosemary, salt, & pepper with olive oil. 

6. Roast at 425 degrees for 25 minutes at lower middle rack, mix half way through roasting.



PLATE FINISHED PRODUCT 

STORY BEHIND THE DISH

I found this recipe in a Cooking Light magazine & thought it would pair perfect with my Pork Loin Chops. I added some rosemary to give the dish a little more flavor & they turned out crispy & delightful.

MODIFICATIONS 

You can use red potatoes or young potatoes in place of fingerling potatoes. If you do not like or have verts or green beans, you can use asparagus, carrots, or onions. Other herbs that would pair well are thyme, sage, or just parsley.