Vegan

Roasted Green Beans and Potatoes

Vegan
Vegetarian
Portions2 peopleChangeTiming 34 minsView
Ingredients9 IngredientsViewSwitzerland72 % localView
  • 200  grams carrots
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
    Storage tip

    Carrots can easily be kept for a week or more in the vegetable drawer of the fridge. Remove the packaging (plastic bags, etc.) before you put them into the fridge. If you want to keep them extra fresh, wrap them in a moist towel.

    Foodsave tip

    You can refresh soft and limp carrots by soaking them in a bowl of cold water for a few hours before eating them. This restores the lost humidity in the carrots, which makes them crisp again.

  • 0.5  tablespoon dried rosemary
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 0.5  tablespoon dried thyme
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 2  cloves fresh garlic
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 250  grams fresh green beans
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 1  fresh onion
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 300  grams potatoes
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
    Storage tip

    Raw potatoes are best stored in dark and dry places at 6 to 10 degrees Celsius and away from ripe fruits. Cooked potatoes and potato puree can be stored in the fridge for around 3 days.

  • 1  pinch of salt
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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  • 2  tablespoons sunflower oil
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?

Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Preheat the oven to 160 degrees Celsius
Line a baking tray with baking parchment
Wash 300 grams potatoes and cut them into pieces of around 2 cm
Peel 200 grams carrots and cut them into sticks that are around 5 cm long and 1 cm thick
Peel 1 fresh onion and cut into strips of around 1 cm width
Wash 250 grams fresh green beans, cut off the ends on each side and cut the beans into pieces of about 3 cm
Peel 2 cloves fresh garlic and finely dice them
Add the garlic, 2 tablespoons sunflower oil, 0.5 tablespoon dried thyme, 0.5 tablespoon dried rosemary and 1 pinch of salt to a small bowl and mix until the dressing is well combined
Add the beans, potatoes, carrots and onions to a large bowl, pour the dressing over the vegetables and stir until they are well-covered with the oil mixture
Evenly distribute the vegetables on the baking tray and bake them for 10 minutes at 160 degrees Celsius
Take the baking tray out of the oven, turn the vegetable pieces over and bake them for another 10 minutes at 160 degrees Celsius
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Roasted Green Beans and Potatoes

Green Beans Recipes

A white bowl with roasted green beans, potatoes, carrots and onions
Timing 34 mins
Portions2 people
Ingredients9 Ingredients

Ingredients

  • 200  grams carrots
  • 0.5  tablespoon dried rosemary
  • 0.5  tablespoon dried thyme
  • 2  cloves fresh garlic
  • 250  grams fresh green beans
  • 1  fresh onion
  • 300  grams potatoes
  • 1  pinch of salt
  • 2  tablespoons sunflower oil

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Tools

  • 1 oven
  • 1 cutting board
  • 1 knife
  • 1 large bowl
  • 1 small bowl
  • 1 baking tray
  • 1 baking parchment

Roasted Green Beans and Potatoes

Green Beans Recipes

Instructions

Preheat the oven to 160 degrees Celsius
Line a baking tray with baking parchment
Wash 300 grams potatoes and cut them into pieces of around 2 cm
Peel 200 grams carrots and cut them into sticks that are around 5 cm long and 1 cm thick
Peel 1 fresh onion and cut into strips of around 1 cm width
Wash 250 grams fresh green beans, cut off the ends on each side and cut the beans into pieces of about 3 cm
Peel 2 cloves fresh garlic and finely dice them
Add the garlic, 2 tablespoons sunflower oil, 0.5 tablespoon dried thyme, 0.5 tablespoon dried rosemary and 1 pinch of salt to a small bowl and mix until the dressing is well combined
Add the beans, potatoes, carrots and onions to a large bowl, pour the dressing over the vegetables and stir until they are well-covered with the oil mixture
Evenly distribute the vegetables on the baking tray and bake them for 10 minutes at 160 degrees Celsius
Take the baking tray out of the oven, turn the vegetable pieces over and bake them for another 10 minutes at 160 degrees Celsius