Lunch: Rustic Red Potatoes and Green Beans

This mixed veggie dish is an example of how to increase your vegetable intake while controlling your carbohydrate intake. MFill half your plate low-carb veggies such as green beans, broccoli, cauliflower or asparagus.

Ingredients

Cooking spray
1 pound green beans
6 petite red potatoes, cut into eighths
2 tablespoons olive oil, divided
1/2 teaspoon garlic salt, divided
1/4 teaspoon ground black pepper, divided
1/4 teaspoon dried parsley

Instructions

Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray.
In a medium bowl mix together potatoes, 1 tablespoon olive oil, 1/4 teaspoon garlic salt, 1/8 teaspoon pepper and ¼ teaspoon parsley.
Place potatoes on half of baking sheet and bake for 15 minutes.
In a medium bowl mix together green beans, 1 tablespoon olive oil, ¼ teaspoon garlic salt and 1/8 teaspoon pepper.
After potatoes have baked for 15 minutes; add green beans to other half of baking sheet. Bake potatoes and green beans for additional 20 minutes.
Place potatoes and green beans in serving bowl and mix together.
MAKE IT GLUTEN-FREE: Confirm ingredients are gluten-free and this recipe can be made gluten-free.

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