Although summer is my ultimate favorite season, I have to admit that I love winter, too. Cooler temperatures mean that I can wear the long-sleeved tops that I normally don’t get a chance to wear. It also means that I can indulge in some cold season vegetables.
This roast potato recipe makes use of any vegetable you happen to have on hand or happen to see at the grocery store. Really. Customize it in any way you’d like. Give it a try, and let me know how you made it your own. Remember to turn on the range hood fan! All of that wonderful aroma exhausting from your stove’s fan will definitely temp your neighbors’ taste buds.
Roast Potatoes with Green Beans and Parmesan
- 2 cups green beans, chopped into bite-sized pieces
- 2 lbs potatoes (sweet or Yukon), peeled and cut into bite-sized pieces
- 2 cups carrots, peeled and cut into bite=sized pieces
- 2 cups corn, sliced off the cob and cut into pieces
- 2 Tbsp extra virgin olive oil
- 1 garlic clove, minced
- 1/2 tsp each salt and pepper
- 1/4 cup shaved parmesan (look for imported Parmigiano Reggiano DOP, if possible)
- 2 Tbsp fresh chives, chopped
- Preheat oven to 425°F.
- Blanch beans and corn in a large pot of boiling, salted water for about 2 minutes. Remove and set aside. Add potatoes and carrots to the boiling water and cook for about 6 minutes. Drain and remove to a bowl.
- Toss vegetables separately in a little olive oil, salt, and pepper. Place the potatoes on the baking sheet and roast for 20 minutes. Add carrots, corn, and beans to the baking sheet, and roast for 10 minutes. Potatoes and carrots should be tender, and corn and beans should be evenly browned.
- Pile roasted vegetables into a serving bowl. Sprinkle shaved parmesan over top and drizzle with a little bit of olive oil.
Enjoy! Check out more of our Winter Recipes series.