Rosemary Potatoes and Green Beans with Caramelized Onions

Serves 4 as a side

Prep time: 5 minutes     |     Cook time: 40 minutes

Ingredients:

• 2 teaspoons ghee (or unsalted butter)
• 1 small sweet onion (about 1 cup), thinly sliced
• 1 pound potatoes, diced
• 1 teaspoon olive oil
• 1/2 pound green beans, trimmed and sliced into ~1.5 inch pieces
• 4 cloves garlic, minced
• 1 sprig fresh rosemary* (about 2 teaspoons), minced
• 2 teaspoons lemon juice
• Salt and pepper

*If using dried rosemary, start with 1/2 teaspoon and add more to taste if you’d like

Directions:

1. Preheat oven to 425 degrees Fahrenheit. Place a large pot of salted water over high heat and bring to a boil. Add ice and water to a large bowl and keep in the refrigerator until ready for step four.
2. Add ghee (or butter) to a large skillet and place over medium-low heat. Once hot, add in sliced onions and stir every 3-5 minutes to avoid burning. Continue cooking and stirring for 20-25 minutes, until onions are caramelized, or golden brown. Turn off heat and allow onions to cool in the skillet.
3. Evenly spread the potatoes on a baking sheet and toss with olive oil along with a pinch of salt and pepper. Bake for 18-20 minutes, flipping halfway through, until fork tender.
4. While the potatoes are in the oven, blanch the green beans. Add them to the boiling water and cook for 2 minutes. Use a slotted spoon to transfer the beans to the ice water; transfer them to a paper towel after 1 minute.
5. Once potatoes are done, turn oven to high broil. Add the green beans to the same baking sheet and sprinkle with a pinch of salt and pepper. Broil for 5 minutes.
6. Remove from oven and mix onions, garlic, rosemary, and lemon juice together. Sprinkle generously with salt and pepper to taste and serve immediately. Store any leftovers in an airtight container in the refrigerator for 3 to 5 days.

Recipe created by:

www.JennaBeeNutrition.com     |     Portland, Oregon     |     hello@JennaBeeNutrition.com