• Prep Time: 20 mins
  • Cooking Time: 1 hrs
  • Serves: 8 - 12

Potato - Vegetable Side Dish

Category: Side Dishes

 Ingredients List

  • 8 ounces fresh green beans, trimmed and cut into 1-1/2 inch pieces (about 2-1/2 cups)
  • 1 head garlic
  • 2 lbs new potatoes, quartered (small new potatoes)
  • 2 medium red sweet peppers, cut into large chunks
  • 4 green onions, sliced
  • salt and black pepper (to taste)
  • 1/4 cup chicken broth
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon fresh snipped rosemary


1. Cook green beans in boiling water for about 3 minutes.
2. Drain beans and place in ice water; set aside.
3. Peel away the dry outer layers of skin from the head of garlic.
4. Leave skins of cloves intact; do not separate.
5. Cut off pointed top portion (about 1/4 inch) exposing the tops of individual cloves.
6. Place the head of garlic, cut side up, in a shallow roasting pan.
7. Add green beans, potatoes, peppers, and onion.
8. Sprinkle with salt and pepper.
9. Drizzle with chicken broth.
10. Roast vegetables in a 400 degree Fahrenheit oven about 1 hour.
11. Cool slightly.
12. Remove roasted garlic; press the paste from individual cloves into a separate bowl.
13. Add vinegar, olive oil, and rosemary.
14. Stir to combine.
15. Transfer vegetables to a serving bowl.
16. Add vinegar mixture, toss to coat.
17. Serve warm, chilled, or at room temperature.
18. **Balsamic vinegar is best.

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