Name: Easy Bake Beans and Potatoes
Ingredients: ½ lb baby red potatoes; 2 tbsp cumin seeds; 1 tsp black mustard seeds; ¼ cup crushed pistachios or blanched almonds; 1 lb cleaned fresh green beans; ½ cup chopped red onion; 2 tbsp fresh lemon juice; 2 cups green peas; 2 tbsp fresh thyme leaves; 4 tbsp lemon juice

Description

A sheet pan of beans and potatoes goes a long way.

Ingredients

Scale

½ lb baby red potatoes
2 tbsp cumin seeds
1 tsp black mustard seeds
¼ cup crushed pistachios or blanched almonds
1 lb cleaned fresh green beans
½ cup chopped red onion
2 tbsp fresh lemon juice
2 cups green peas
2 tbsp fresh thyme leaves
4 tbsp lemon juice

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Instructions

Cut ½ lb. of baby red potatoes in half. Toss in olive oil, salt and pepper. Roast on sheet pan at 350 degrees for 20 minutes.
On top of stove in an iron skillet, toast 2 tbsp cumin seeds, 1 tsp black mustard seeds, and ¼ cup crushed pistachios or blanched almonds.
Toss 1 lb. cleaned fresh green beans in olive oil, toasted seed-nut mixture, salt and pepper, ½ cup chopped red onion, and 2 tbsp fresh lemon juice. Add to pan with potatoes and toss well. Roast until tender, between 8 and 12 minutes.
Toss 2 cups green peas (if frozen, defrost to room temp) with 2 tbsp fresh thyme leaves, 2 tbsp lemon juice, and ½ tbsp olive oil. Salt and pepper to taste. Add to pan and toss well. Roast for 5 minutes.
When finished, add a little fresh lemon on top.