This lovely Mediterranean-inspired side dish was inspired by a bunch of fresh dill that a client recently gave me. That, plus a few tart Meyer lemons in the fruit bowl at home, I decided to roast both golden potatoes and thin French green beans with the zest of a lemon, the freshly chopped dill, and some briny, mixed olives. A perfect way to finish off a roasted side dish like this one is with crumbled cheese; feta cheese works very well, but so would a bit of ricotta salata.
(To view this recipe, click on the blue title of the blog post above*)
Lemony Haricots Verts with Potatoes, Dill & Feta
Ingredients:
- 8 oz. haricots verts
- 2 cups large dice yellow potatoes
- zest of 1 lemon, chopped
- 2 Tablespoons chopped, fresh dill
- olive oil
- salt and pepper
- 1/2 cup mixed olives, pitted
- Crumbled feta cheese or ricotta salata, for serving
Directions:
- Preheat the oven to 375 degrees. Line a large baking sheet with olive oil-coated parchment paper. Arrange the green beans and diced potatoes in a single layer on the baking sheet. Drizzle the veggies with 1 1/2 tablespoons of olive oil; season with 1/2 teaspoon of salt and a big grinding of pepper. Top with the chopped dill and lemon zest.
- Roast for 18-20 minutes, or until the potatoes are tender when pierced with a knife. Serve with the olives and crumbled cheese.
Tagged: dill, feta cheese, fresh dill, green beans, haricots verts, lemon zest, Mediterranean-inspired, olives, potatoes, roasted haricots verts, roasted potatoes, roasted vegetables, yellow potatoes
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