Baby Potatoes And Green Beans Meatless Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a rimmed baking sheet with cooking spray.
• Cut potatoes in half if they are golf-ball-sized or larger. Lay potatoes and green beans in a single layer on the prepared baking sheet and spray with cooking spray. Sprinkle salt, garlic powder, pepper, and parsley on top.
• Bake in the preheated oven until potatoes are tender, 25 to 30 minutes.

Steps:

• Cook the unpeeled potatoes and green beans separately in salted water 'til slightly fork-tender. I use the microwave. Or you can steam them. The green beans cook faster than the potatoes will.
• Drain well and let set in the cooking pan with a lid on for about 4 minutes.
• Pour the potatoes and beans into a large bowl.
• To the potatoes, add the butter and sea salt and gently toss together.
• Pile into a serving bowl and serve.
• OPTION: Sprinkle with grated Parmasan cheese or crispy, crumbled bacon.

Steps:

• In a 5-qt. slow cooker, layer the green beans, potatoes, mushrooms and onion. In a small bowl, combine the remaining ingredients; pour over vegetables. Cover and cook on low for 6-8 hours or until vegetables are tender. Serve with a slotted spoon.

Steps:

• Place baby red potatoes in a large saucepan; add enough water to cover by 1 inch. Bring to a boil; add coarse salt, and cook until potatoes are tender, 15 to 20 minutes. Remove with a slotted spoon; slice in half.
• Add green beans to boiling water; cover, and cook until crisp-tender, 4 to 6 minutes. Drain; transfer vegetables to a medium bowl. Add butter; season with salt and ground pepper. Toss.