Ingredients
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1/2 lb fresh green beans, cut into 1 1/2 -inch pieces
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1 large bulb of garlic
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2 lbs small red potatoes, quartered
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2 green onions, sliced
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1/4 cup vegetable broth
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1/4 cup balsamic vinegar
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2 tablespoons olive oil
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2 teaspoons sugar
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1 teaspoon fresh rosemary, minced or 1/4 teaspoon dried rosemary, crushed
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1/2 teaspoon salt
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2 medium sweet red peppers, cut into large chunks
Instructions
- Bring pot of water to a boil, add beans, return to a boil and cook for 3 minutes.
- Drain and rinse with cold water.
- Remove papery outer skin from garlic; cut top off garlic bulb.
- Place cut side up in a greased roasting pan (15*10*1 size).
- Add the potatoes, red peppers, onions, beans; drizzle with broth.
- Bake, uncovered at 400F for 30-40 minutes or until garlic is softened.
- Remove garlic and set aside.
- Bake vegetables 30-35 more minutes or until tender.
- Cook for 10-15 minutes.
- Squeeze the softened garlic into a large bowl; stir in the vinegar, oil, sugar, rosemary and salt.
- Add the vegetables and toss to coat.
- Serve warm or cold.