Tuesday, 25 August 2009

Balsamic Roasted Potatoes and Green Beans

I adore balsamic vinegar and potatoes so when I found this recipe I was on Cloud 9! This recipe is originally from the "Crazy Plates" cookbook by Greta and Janet Podleski (named "This Spud's For You!"). If you don't own their cookbooks ... you should! They have wonderful recipes, great humour, they're Canadian (eh!) and have a way of making low-fat dishes taste good! You couldn't ask for more!!

1 ½ lbs Small, red potatoes – unpeeled and quartered
2 Medium onions, peeled and quartered
1 tbsp Olive oil
1 cup Fresh green beans, stems removed
2 tbsp Balsamic vinegar
1 tsp Dried thyme
½ tsp Salt
¼ tsp Black pepper

Preheat oven to 400F. Spray a medium roasting pan with non-stick spray. Add potatoes, onions and olive oil. Mix well. Cover with foil and roast for 30 minutes.
Add beans, balsamic vinegar, thyme, salt and pepper to potatoes in pan. Stir until vegetables are coated with vinegar and seasonings. Roast, uncovered, for 25 more minutes, until potatoes are tender and crisp around edges.

Tip: Is using mini red potatoes, cut them in half instead of quarters.

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