Tri-Color Beans
Tri-color beans are a versatile ingredient for quick midsummer meals. There are bush varieties and pole beans; they come in green, yellow and purple. The green and yellow beans stay fairly true to col...
A perfect dish for those young potatoes that come to market in late summer. Feel free to add other root vegetables to the mix, such as sweet potatoes, beets, turnips or carrots. Great served with grilled meat.
Ingredients
- 1 pound green beans, ends removed
- 1 pound new potatoes, chopped into ½-inch pieces
- 3 tablespoons olive oil
- 1 teaspoon salt
- 2 tablespoons chopped chives
- ½ teaspoon black pepper
Instructions
Serves 3–4
Preheat the oven to 425°. Toss the green beans, potatoes, 2 tablespoons olive oil and salt in a bowl.
Place a piece of parchment on a baking sheet. Pour the green beans and potatoes on the sheet and spread out evenly. Roast for 20 to 25 minutes until tender.
Toss with chives and 1 more tablespoon olive oil. Sprinkle with salt and black pepper; serve warm.
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