- 1 pound fingerling potatoes, cut in half
- 8-12 oz haricots verts (green beans)
- 1-2 garlic cloves, sliced
- 1 tablespoon olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
2. Clean & chop off end of verts or green beans.
3. Roughly chop rosemary.
4. Thinly slice garlic cloves.
5. Cover a baking sheet with foil, lightly toss potatoes, verts, garlic,
6. Roast at 425 degrees for 25 minutes at lower middle rack, mix half way through roasting.