Savory Green Beans and Potatoes
Elevate your side dish game with this hearty and flavorful Savory Green Beans and Potatoes recipe, a perfect blend of fresh vegetables and aromatic seasonings. Featuring tender red potatoes paired with crisp green beans, all simmered in a rich vegetable broth enhanced by garlic, thyme, and a splash of zesty lemon juice, this dish strikes the ideal balance between comforting and refreshing. Quick to prepare in just 40 minutes, including a golden sauté for the potatoes, this versatile recipe works beautifully as a vibrant vegetable side or a light vegetarian main course. With keywords like “savory green beans,” “potatoes recipe,” and “easy vegetable sides,” this dish is sure to entice anyone seeking a wholesome, flavorful addition to their meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams fresh green beans
- 500 grams small red potatoes
- 3 tablespoons olive oil
- 3 units garlic cloves
- 1 tablespoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 250 milliliters vegetable broth
- 1 tablespoon lemon juice
Instructions
Rinse the green beans and trim the ends. Cut the beans into 2-inch pieces.
Wash the red potatoes thoroughly and cut them into quarters. If they are larger, cut them into bite-sized pieces.
Heat the olive oil in a large skillet over medium heat.
Add the quartered potatoes into the skillet. Season with salt and black pepper, and cook for about 10 minutes, stirring occasionally, until they start to brown and are tender when pierced with a fork.
While the potatoes are cooking, peel and mince the garlic cloves.
Once the potatoes are tender, add the minced garlic and thyme leaves to the skillet. Stir and cook for 1 minute until the garlic is fragrant.
Add the green beans and vegetable broth to the skillet. Stir to combine.
Increase the heat to medium-high and bring to a simmer. Cover the skillet with a lid and cook for 10 minutes until the green beans are tender yet still vibrant.
Remove the lid and cook for an additional 1-2 minutes to allow most of the broth to evaporate.
Sprinkle the lemon juice over the cooked green beans and potatoes, then gently toss to combine.
Taste and adjust seasoning with more salt or pepper if needed.
Serve warm as a side dish or enjoy it as a light main course.
Nutrition Facts
Calories |
998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3035 mg | 132% | |
| Total Carbohydrate | 136.4 g | 50% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 26.6 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3847 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
