Thursday, June 13, 2013

Turmeric Roasted Green Beans and Potatoes

Turmeric Roasted Green Beans and Potatoes recipe by Barefeet In The Kitchen
Soft, fluffy bites of potato, crisp on the outside and generously seasoned with spices and cheese are roasted with fresh green beans to create this side dish and the combination is a great one. I served this with the Honey Soy Chicken and we all enjoyed the meal.

The amounts for the spices are approximate, use your own judgement and adjust the amounts according to your family's tastes. Turmeric is the star in this dish, despite the small amount used. It takes just a pinch of turmeric to brighten the dish to a lovely yellow and add just a hint of something unexpected. Turmeric is a fragrant and mellow spice. If you don't have it on hand, you can certainly skip it. I've roasted potatoes using this same combination of spices, both with and without the turmeric. The dish is delicious both ways.

Turmeric Roasted Green Beans and Potatoes
(printable recipe)

4 large red potatoes, cut into 3/4"-1" chunks, about 4 cups worth
1 lb fresh green beans, trimmed and halved
3-4 tablespoons olive oil
3/4 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic or garlic powder
1 teaspoon paprika, smoked paprika if you have it
1/2 teaspoon turmeric
1/4 teaspoon cumin
1/4 cup shredded Pecorino Romano or Parmesan cheese

Preheat the oven to 375 degrees. Line a large baking sheet with a silpat mat or parchment paper. (If you don't line it, grease the pan liberally with extra olive oil.) Toss the potatoes with a couple tablespoons of oil and then sprinkle generously with the spices. Toss with your hands to make sure they are very well coated. Add about half of the cheese and toss well to distribute. Spread the potatoes across the prepared baking sheet and roast for 45 minutes. (Set a timer for 25 minutes.)

While the potatoes begin roasting, prepare the green beans. Toss them with a tablespoon or so of oil and then sprinkle them generously with the remaining spices. Toss with your hands to coat well. Add the remaining cheese and toss again to coat. After the potatoes have roasted about 25 minutes, remove from the oven. Add the green beans to the potatoes, stir with a spatula to combine and then spread them across the baking sheet.

Return to the oven and roast an additional 20-25 minutes. When the potatoes are tender and slightly crisp, remove from the oven. The green beans should be tender with a slight bite remaining. Enjoy!

Turmeric Roasted Green Beans and Potatoes recipe by Barefeet In The Kitchen




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6 comments:

  1. I enjoy turmeric, but don't make very many recipes that use it... can't wait to try this one!

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  2. It's so interesting that you posted this because I just got some fresh turmeric the other day from an Indian market, and I'd never seen it before. It looks a little like fresh ginger. I love the golden color it gives your potatoes.

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  3. Turmeric is a wonderful spice - I love the combination you use here
    Mary x

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  4. This is being made on the weekend - its a promise to myself!

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  5. These are very good. I even use the cheese/spice mix on potatoes & carrots when we grill them on the bbq, a nice change from the usual spice mix we use.

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  6. I LOVE turmeric!! I grew up on Mediterranean dishes and we always have this spice around, but I never put it with green beans..thanks for the tip!

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