Posted by on Dec 26, 2010 in | 3 Comments

Each time I make this dish it is met with rave reviews. Plus it is easy. And it is healthy in the sense that you feel very good after eating it; well nourished and happy.

This recipe is inspired from a post on one of my favorite blogs called Once Upon a Chef. If you like food blogs, check this one out. She is awesome. Her food is approachable and tasty, and she used to be a restaurant chef so she knows good kitchen tricks.

These are a great side dish to just about any kind of meat or fish.  Vegetarians can enjoy them as part of a veggie platter or with grilled tofu or seitan.

Roasted Potatoes and Green Beans with Parmesan and Pine Nuts
Adapted from Once Upon a Chef
Serves 4-6

1/4 cup pine nuts
1 pound small new potatoes
1 pound french green beans, stem ends trimmed
3 cloves garlic, peeled and thinly sliced lengthwise
3 tablespoons extra-virgin olive oil
the zest and juice from 1 lemon
1/4-1/2 teaspoon red pepper flakes
1/4 cup grated parmesan or romano cheese (plus more for grating over the top)
sea salt, freshly ground black pepper, and lemon juice, to taste

Set oven rack in middle position and preheat oven to 400°F. Place potatoes on roasting pan with 1 tablespoon olive oil, salt, and pepper. Cook for 20 minutes.

In a small dry skillet over medium-low heat, toast the pine nuts until golden. Watch carefully and stir frequently as they can burn quickly. Immediately transfer to small bowl (don’t leave them in hot pan as they will continue to cook). Set aside.

Put the green beans in a large bowl. Add sliced garlic, olive oil, 1 tablespoon of the lemon zest, kosher salt, and pepper and toss well. Transfer mixture to prepared baking sheet (don’t leave any flavor behind: use a rubber spatula to scrape all of the oil and seasoning out of the bowl and onto the beans).

Place green bean mixture on pan with potatoes. Roast an additional 10-15 minutes until potatoes and green beans are cooked through and slightly browned in areas.

Add lemon juice, Parmigiano-Reggiano, remaining lemon zest and pine nuts to beans and toss well. Taste and adjust seasoning with salt, pepper and lemon juice if necessary. Transfer to serving platter and serve hot or room temperature.


  1. mel
    February 4, 2011

    My family loved this! I've never twice roasted potatos before and I really enjoyed the texture it gave the skin.

  2. KatyA
    September 10, 2012

    That looks YUM! OK, I’m a newbie to a LOT of foods because my parents believed if it could be made in the microwave, then “gosh darn it, it was good enough for our family.” I’m trying to do better for my kids’ sake. … What are new potatoes? Can I substitute plain old potatoes? Where would I find new potatoes?

    I REALLY want to try this recipe SOON.

    • Jessie
      September 10, 2012

      Hi Katy,

      New potatoes are smaller than regular potatoes and can usually be found in the same section as the regular potatoes. The potatoes I used in this recipe are pee wee potatoes and are about the size of large grapes. Try and buy the smallest potatoes you can find.

      You can substitute regular potatoes, you’ll just need to cut them into bite sized chunks and add a tablespoon or two of oil so they roast well and don’t stick to the pan. Hope that helps!


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