Roasted Baby Potatoes & Green Beans With Orange Zest
These roasted baby potatoes and green beans are flavoured with a little orange and Italian parsley to serve and are simply delicious!
Preheat oven to 160°C. Place the potatoes in a roasting dish, add the shallots and olive oil, season with salt and pepper. Put dish in the bottom shelf of the oven, below the roasting meats, and cook for 45 mins, turning occasionally until cooked. Transfer to a serving bowl.
Place the trimmed beans in a pot with 1cm lightly salted water. Cover and bring to the boil. Cook for 3-4 mins, or until done to your liking. Drain well.
Stir in 1 Tbsp olive oil and 1 Tbsp orange juice.
Fold in the orange zest with the remaining chopped Italian parsley.
2 bags medley baby spuds, washed
4 shallots, peeled and halved lengthwise
3 Tbsp olive oil
2 x bags beans, trimmed
½ bunch Italian parsley, finely chopped
1 orange, zest and 1 Tbsp juice.