Skip to content

Rosemary Garlic Beans and Peppers with Roasted Potatoes

November 22, 2011

Photo by Gerik

It seems the older I get, the greater my desire the holiday dinner menus to be slimmed down to just the favorite basics.

If I fully embraced that idea, we’d be serving just turkey with stuffing and cranberry sauce with a few sweet potatoes on the side this Thanksgiving.  I can just hear my mother scream in horror “what about brussel sprouts, parsnips and green bean casserole?”  .

Yes, good point, but those items are usually assigned a very, very small portion of my plate for dinner and live on in the fridge for a month of leftovers.  It’s just too much for me. But facts are facts, vegetables especially dark colored veggies are a healthy option.  So to round out my menu and to add color to my table, this is my go-to favorite combination.  It’s classy, colorful, and good for you!.

Mushroom Roasted New Potatoes
2 pounds baby sized potatoes (Try using the new Flavor Fusion’s package of 3 colors of baby
Special Tool Needed:  Apple Corer
Olive Oil
Seasoned Pepper
Lawry’s Garlic Salt with the the green specs in it
Cajun Seasoning if you like it hot!

*Special note: Your potatoes don’t need to be refrigerated, so leave them sitting out, they are easier to work with when they are room temp.

Wash but do not peel.  Insert the apple corer into the end of the potato (stem end) to about ½ way.  Using a paring knife, cut into the side of the potato hitting the corer that is in the center and turn to cut the potato in half except where the corer protects the mushroom looking stem.   Once you’ve cut all the way around, gently pull out the corer making sure not to pull off the mushroom stem part of the potato.  Store covered in salted cold water until ready to roast.

To roast,  dry the potatoes then toss them in olive oil, coating well.  Sprinkle on the seasonings to taste.  Don’t be shy with the seasonings, I like them strong and flavorful!  Scatter on a cookie sheet and bake them in a 400 degree oven until done.  Usually about 45 minutes.  Timing wise, if you put the potatoes in as the turkey comes out, you’ll have time to cook the potatoes while the turkey rests and is carved.  Serve with the green beans and peppers.

Garlic Green Beans and Red Peppers

3 T. Olive Oil
1 clove Garlic, fresh minced, more if you like garlic
2 pounds whole green beans, fresh or frozen
1 red bell pepper
1 T fresh rosemary, minced (1 tsp dry herbs work as well)
1 T McKay’s Chicken Style Instant Broth & Seasoning  dry mix (McKay’s brand from or the generic one located in the bulk food section of Gerbes)

Cook the green beans (I like mine salted) until tender crisp but still a beautiful green, about 10 minutes covered.  Drain and shock them with ice water.  Slice the red pepper into long thin strips.

In a fry pan, heat the oil on medium heat.  Add the garlic and minced rosemary, stir once and then add the green beans.  Toss the green beans in the garlic rosemary oil until hot but not brown.  Add the red bell pepper and toss once more.  Don’t be tempted to cook the peppers more!  Take off the heat and sprinkle the dry chicken seasoning on top and give it one final toss.

It’s ready to be dished up with the roasted potatoes and placed on the table.  This recipe serves 4-6 people.

2 Comments leave one →
  1. November 22, 2011 8:18 pm

    That is just too cool!

  2. Moises Stieg permalink
    March 31, 2013 9:11 am

    Rosemary essential oil is steam distilled from Rosmarinus Officinalis, sweet, fragrant and medicinal herb from the mint family. The name was derived from the Latin word “Rosemarinus” meaning “Sea Dew” as it has beautiful light blue colored flowers. Rosemary is also known as a “brain herb” since it is an effective stimulant for mental activity. It originates from Spain and is cultivated in Yugoslavia, France, Tunisia, Portugal, Mediterranean areas, Morocco and Spain. A Spanish folk saying is that “where rosemary thrives the mistress is master.”-

    Stop by our own web site as well

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: