I love to roast vegetables, and potatoes (and sweet potatoes) are some of my favorites to receive this treatment. The addition of green beans and garlic gives this dish a punch of green and a bit of a bite. I could eat this very happily with the catch-all salad and call it lunch.
10 small red potatoes, scrubbed and quartered
3 to 4 small sweet potatoes, peeled and quartered
5 cloves garlic, in their skins
1/2 pound green beans, washed and trimmed
3 tablespoons olive oil
Salt and pepper
3 tablespoons chopped fresh herbs or parsleyPreheat oven to 400 degrees. Spread the potatoes, garlic and green beans in a large baking dish and drizzle with the olive oil, turning to coat well. Season with salt and pepper, and sprinkle with the herbs or parsley. Roast for about an hour, checking a few times and giving the pan a good shake. Cook until the potatoes are crisp and the sweet potatoes release their juices and begin to caramelize and the green beans are slightly blackened.