By Joanne Speakman
- 1 pound green beans, trimmed and cut into 1 inch pieces
- 1 pound Yukon Gold Potatoes
- 1 Teaspoon Garlic Gold® Oil
- Sea salt and freshly ground pepper
- 1 Teaspoon honey
- 2 Tablespoons balsamic vinegar
- ¼ cup fresh parsley, chopped
- 2 Tablespoons Garlic Gold® Nuggets
Adjust oven rack to lowest position and preheat to 375 degrees. Cover a large rimmed cookie sheet with foil. Toss the green beans and potatoes with the Garlic Gold® Oil, salt and pepper. Spread across the cookie sheet in an even layer. Roast until vegetables are tender and well-browned on one side, 25 to 35 minutes.
Meanwhile, whisk balsamic vinegar with the honey. When the vegetables are done roasting, toss in the hot vinaigrette. Add the chopped parsley and garnish with the Garlic Gold® Nuggets.
Skip the potatoes; too much work. Have a piece of toast if you are worried about carbohydrates. Take about 2 cups of frozen cut green beans out of the freezer. Broccoli would also work; whatever you have handy. Microwave them until they are done. Toss the hot green beans with a can of salmon or water-packed tuna ( do not drain ). Add a splash of balsamic or red wine vinegar, a pinch of sugar, a little salt and pepper, and mix. Sprinkle with Garlic Gold® crunchy nuggets all over. Devour until you are full; save the leftovers for tomorrow’s lunch.