Roasted Red Potatoes, Green Beans, Tomatoes & Onion

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This side is a delicious addition to your main course. Not all recipes need to be complicated and this one is easy to put together!

Here’s what you’ll need to get started:

Ingredients
3 red potatoes cubed
3 handfuls of fresh green beans
1 cup of diced tomatoes
1/2 onion sliced or chopped
2 tbsp of olive oil
1 tbsp salt (includes salt for water)
1-2 pinches of black pepper
1-2 pinches of garlic powder

Directions
1. Preheat the oven to 375 degrees.
2. On a sheet pan combine the cubed red potatoes and onion with 2 tbsps olive oil, 1 pinch salt, pepper and garlic powder. Mix together to ensure they are evenly coated. Place in oven and cook for 15-20 minutes.
3. In a large saucepan, bring water to a boil. After the water is boiling add 3-4 pinches of salt to the water.
4. Place the green beans in the boiling water to blanch them. The green beans will only be in water for approx. 3 minutes.
5. Remove from heat and strain the green beans. Place in an ice bath to preserve color and moisture prior to baking. Place on a paper towel and set to side.
6. Once the potatoes have cooked for 15-20 minutes, remove them from the oven. Add the tomatoes and green beans to the sheet pan. Add pinch of salt, pepper and garlic powder and mix everything together.
7. Return sheet pan to the oven and cook for another 20 minutes.
8. Remove from heat and serve.

This recipe makes 6 servings.

 

Published by

Inspire Me, Gluten Free

My name is Lauren and I'm the creator of Inspire Me, Gluten Free! I'm here to help YOU get more comfortable in the kitchen! How? Great question; with the art of meal prepping! I'm not talking the boring prep that leaves you wanting more halfway into the week. I plan delicious versions of classic and unique gluten-free meals. Originally, I started meal prepping as a means to manage my budget and my waist line. What I didn't realize was just how much money I was saving monthly, because I was buying less and wasn't wasting money on unused or spoiled food. Choosing fresh ingredients helped me consistently lose 1-2 pounds a week. I had more time in the mornings/evenings, because I wasn't having to cook during the work week. All of these benefits made a world of difference in my life and they can do the same for YOU! Disclaimer: I am not a nutritionist or financial advisor. All statements are my own and are not affiliated with any groups or organizations. These are personal experiences being shared in the hopes that they can make a difference in other people's lives.

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