I’m not particularly over-exhausted but am totally dead in the brain today. As usual Extraordinary Comics gets me. I’ve been flipping back and forth between this window and others to see if I have become inspired to write yet. Instead of writing I have bookmarked several items I want to purchase. (Pretty sure that’s not progress.) Talking about my lack of something to say is apparently the extent of my imagination today. I introduce to you, Lame Erin.
1 medium sweet potato, peeled and chopped
6 small red skin potatoes, quartered
1/2 pound of fresh green beans
1 head of garlic
1 Tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
2 Tbsp extra virgin olive oil
1 Tbsp Parmesan cheese
1 tsp dried dill
1 tsp dried parsley
- Preheat the oven to 425 degrees.
- Chop sweet potato (I peeled mine) and yukon golds (I didn’t peel those) into uniform cubes and throw them in a bowl. Cut the fresh green beans in half to shorten each piece and add them to the bowl. Drizzle with 1 tablespoon olive oil and salt and pepper. Using your hands, toss potatoes and green beans until all is coated. Spread them on a non-stick baking sheet. Take the garlic head and chop off the top to reveal the top of each clove. Rub the head chopped side down in the oiled bowl to coat with olive oil (there should be some left in the bowl that didn’t sick to the potatoes). Place garlic heads face-up on the baking sheet. Bake for 25 minutes, flip and bake for 15-20 more.
- While the potatoes are roasting, in a separate bowl combine 2 tablespoons extra virgin olive oil, Parmesan cheese, dill and parsley and whisk. Once the potatoes are done, remove from the oven to cool and set garlic heads aside for 5 minutes. Once cool enough to touch, squeeze roasted garlic into the olive oil mixture. Using a whisk, smash and stir the garlic into the olive oil.
- Dump potatoes and green beans into a large serving bowl and cover with the garlic and olive oil mix. Toss to coat thoroughly and serve.
Source: Adapted slightly and downsized from How Sweet It Is.