Sides

Here is the full main course from my dinner part. The far left shows my sauteed green beans while the far right shows the roasted potatoes. The green beans are only slightly muted in color, which is right for cooked green beans, though mine may be little dark. The potatoes could be crisper on the outside, but have a decent appearance.

These sides were kind of thrown together when I realized my main course consisted only of a stuffed pork loin; I needed something else to go with it. I knew a starch and a vegetable, and two things that could be cooked either quickly or with little attention, so I settled on roasted potatoes and green beans; both simple, both fall, and both uncomplicated.

Roasted Potatoes

The recipe that inspired me can be found here. I used a recipe from the Food Network cook Ina Garten.

Ingredients:

• 3 lbs red potatoes, quartered
• 1/4 cup olive oil
• Fresh ground black pepper and sea salt
• 2 tbs. minced garlic
• 2 tsp. dried thyme

Procedure

Preheat oven to 400 degree Fahrenheit.

Combine all ingredients in bowl and mix well until potatoes are evenly coated. Spread on baking sheet in 1 even layer and bake 45 minutes to an hour, flipping twice so that all sides can become browned.

Sautéed Green Beans

Ingredients:

• 1 tbs. olive oil
• 1 tbs. butter
• 2 lbs. green beans
• Salt and pepper

Procedure

Add olive oil and butter to a cold skillet and allow to heat up. When butter melts, add green beans. Saute until tender-crisp, about 10 minutes and season with salt and pepper.