Lately, I’ve been really feeling simple dishes and recipes. Fun – but easy – tacos, salads, steamed grains with sauces and even a lot of PB&Js. I think one part of it is the feeling of Spring, with its beautiful produce and literally “cleansing” atmosphere.
Another part may be something else… maybe something like having started on my second cookbook. 😀 I’m very excited for this one, and it really is going to challenge me to simplify the way I cook. Along those lines, there isn’t a much easier dish than roasted veggies! This recipe for Dill-Roasted Green Beans and Potatoes is a low-key hit at the dinner table. A slightly unassuming side but incredibly delicious.
Aside from starting on a new cookbook, there are SO many exciting things going on in VYA world. Possible projects, pairing up with some awesome brands for creative recipes, doing events and dare I mention… a vegan mac and cheese magazine spread? OH YES, INDEED!
If you missed the food styling/cooking class with Sporkfoods and I, there’s another one happening May 6th, that’s almost sold out. Reserve a seat while you can! On top of that, I’m putting together many new recipes for y’all because I’m going to be working out in Indio a lot of this month. If you’re a long-time reader, you may remember that I do this almost every year.
Now, back to this recipe that I wish I had in front of my face, currently. Fresh green beans and cute fingerling potatoes, roasted to perfection with shallots and aromatic dill. The shallots get so caramelized and soft, it is truly a thing of beauty. These dill-roasted greens beans are then finished with toasted pine nuts, sea salt and pepper. I nearly ate this entire thing for dinner one night, instead of trying to savor it. NO REGRETS.
And lastly, before we get to the recipe, I just read something that I’m stoked on. Being on the internet, reading things, making comments, or having products, can be scary. One example is having a cookbook on Amazon! Myself and other authors can receive appreciated, constructive criticism, but also outright bonkers reviews. When the ones pop up that declare adoration for something you put so much work into, it truly is rewarding. The latest review on Vegan Bowl Attack! read like this:
“This is the best recipe book I have ever bought and I’ve bought hundreds and hundreds of them. This book is a gold mine if you are or are considering trying to learn about vegan eating and vegan bowl recipes. I highly recommend this book above all others as your go to book for vegan meals. LOVE LOVE LOVE this book.” – starlady77
If I knew this person, I would give them a big ol’ hug! I’ve been feeling pretty down about some things lately, and this made my day. So, if you’re ever feeling bummed out on yourself, think about all of the people you help, love, or affect in a positive way. <3
- 2 pounds fresh green beans, stem ends trimmed
- 1 pound fingerling potatoes, quartered lengthwise (or in half if very small)
- 1/4 cup fresh dill, chopped
- 4 shallots, halved
- 1 1/2 tablespoon olive oil
- 1/4 teaspoon sea salt
- Pinch of coarse black pepper
- 3 tablespoons pine nuts
- Preheat oven to 400F and get out a baking sheet.
- Place green beans, potatoes and dill on baking sheet, drizzle with oil and toss to evenly coat. Spread veggies out into a single layer and sprinkle with salt and pepper.
- Roasted veggies for 20 minutes, stirring them around halfway through. Then, top with pine nuts and roast for 5 more minutes, to toast the nuts.
- Once roasted, with potatoes lightly browned and for tender; take out of the oven, sprinkle with a generous pinch of coarse sea salt and more pepper. Serve while hot, as a side, or refuse to share, like I did. 😀
Nutrition Information:Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g