I’m on day 2 of playing the ‘get rid of what’s in the fridge before you leave on vacation’ game. I probably should be ordering pizza and indulging on a variety of chocolate desserts; there was no point for us to start our new year’s healthy eating commitments when we knew that we would be going on vacation so soon. And despite that ‘eat what you want before you can’t’ mentality that everyone gets, we simply just don’t stock frozen pizzas and sugary cereal’s in our house on a regular basis, so the ingredients we needed to get rid of and I had to work with, well, they’re quite healthy.
This is a nice side dish that you can pair with just about any meat for a balanced and healthy dinner. The light maple glaze gives the vegetables a touch of sweetness that blends well with the garlic and rosemary seasoning. Crunchy fresh vegetables provide a texture that you should desire to have when roasting vegetables. If it’s mushy or soft, you better be making mashed potatoes (okay, with the exception of tomatoes, because they can soften up quite easily).
You can also feel free to substitute about any vegetables you want in or out. Have a butternut squash you want to use instead of potatoes? Great! Craving zucchini instead of green beans? No problem! Load up that tray with veggies for a hearty and healthy side dish and enjoy!
COMMENT BELOW: What is your favorite vegetable to roast?
Garlic Rosemary Roasted Potatoes, Green Beans & Onions with a Maple Glaze
NOTE: Look for the smaller portion size after each ingredient to learn how to cut this recipe down to 2 servings!
- 6 oz. fresh green beans, ends trimmed (3oz. fresh green beans)
- 1 extra large sweet or regular potato, peeled and diced (1 medium sweet or regular potato)
- One large red onion, roughly chopped (1 small red onion)
- 2 cloves of garlic, grated (1 clove of garlic)
- 1 tbsp. dried rosemary (1/2 tbsp. dried rosemary)
- 1 tbsp. maple syrup (1/2 tbsp. maple syrup)
- 2 tbsp. chicken stock concentrate (1 tbsp. chicken stock concentrate)
- 1 tbsp + 1 tsp. olive oil, divided (1/2 tbsp + 1/2 tsp. olive oil)
- 1 tbsp. garlic salt (1/2 tsp. garlic salt)
- 1 tbsp. pepper (1/2 tbsp. pepper)
- 1 tbsp. butter (1/2 tbsp. butter)
- Preheat the oven to 400 degrees.
- Lay out parchment paper on a baking sheet, and place the sweet potato on one side of the sheet. Drizzle with a 1/2 tbsp. of olive oil, season with rosemary, garlic salt and pepper. Place in the oven for 10 minutes.
- After the first 10 minutes of cooking sweet potatoes take them out of the oven and on the other side of the baking sheet place the green beans, and in the middle lay out the red onion. Drizzle both with the remaining 1/2 tbsp. of olive oil and season with rosemary, garlic salt and pepper. Bake for all three vegetables for 15 minutes, or until the veggies are roasted.For the glaze…
- Heat the remaining 1 tsp. of olive oil over medium-high heat.
- Add the grated garlic and cook for about 30 seconds until fragrant.
- Add the maple syrup, chicken stock concentrate and a 1/2 cup of water. Bring to a simmer for 2-3 minutes until thickened and reduced by about 1/2-3/4.
- Remove from heat and stir in 1 tbsp. of butter and season with garlic salt and pepper.
- Plate your roasted vegetables and drizzle with the glaze. Enjoy!
- Low calorie