Excellent Potato/vegetable Side Dish

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 8 ounces fresh green beans, trimmed and cut into 1-1/2 inch pieces (about 2-1/2 cups)
• 1 head garlic
• 2 lbs new potatoes, quartered (small new potatoes)
• 2 medium red sweet peppers, cut into large chunks
• 4 green onions, sliced
• salt and black pepper (to taste)
• 1/4 cup chicken broth
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon fresh snipped rosemary

Recipe

• 1 cook green beans in boiling water for about 3 minutes.
• 2 drain beans and place in ice water; set aside.
• 3 peel away the dry outer layers of skin from the head of garlic.
• 4 leave skins of cloves intact; do not separate.
• 5 cut off pointed top portion (about 1/4 inch) exposing the tops of individual cloves.
• 6 place the head of garlic, cut side up, in a shallow roasting pan.
• 7 add green beans, potatoes, peppers, and onion.
• 8 sprinkle with salt and pepper.
• 9 drizzle with chicken broth.
• 10 roast vegetables in a 400 degree fahrenheit oven about 1 hour.
• 11 cool slightly.
• 12 remove roasted garlic; press the paste from individual cloves into a separate bowl.
• 13 add vinegar, olive oil, and rosemary.
• 14 stir to combine.
• 15 transfer vegetables to a serving bowl.
• 16 add vinegar mixture, toss to coat.
• 17 serve warm, chilled, or at room temperature.
• 18 **balsamic vinegar is best.