Charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing
Charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing is something that I’ve loved my entire life. They are fine and they look wonderful.

Great recipe for Charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing. Adapted from 'The Green Roasting Tin', mainly by doubling the dressing as you will want plenty of it! See recipes for Charlotte Pasta Marseilles too.

To begin with this recipe, we have to prepare a few ingredients. You can cook charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing using 15 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing:
  1. Prepare The tray bake
  2. Get 1 kg Charlotte potatoes, halved
  3. Prepare 1 tablespoon salt
  4. Make ready 2 tablespoons olive oil
  5. Get 400 g green beans
  6. Prepare 350 g bean sprouts
  7. Make ready The dressing
  8. Prepare 150 ml coconut milk
  9. Make ready 100 g chunky peanut butter
  10. Make ready 1 red chilli finely chopped
  11. Get 1 tablespoon lime juice
  12. Take 1 tablespoon soy sauce
  13. Prepare 2.5 cm ginger
  14. Take To serve
  15. Prepare Fresh coriander

It may be leavened or unleavened, and may have a variety of other ingredients baked into it. Lay the cut vegetables, alternated, on a baking tray lined with baking paper, generously brush with oil & season with salt and pepper. Toss potatoes in a bowl with half the butter and one garlic clove. Toss the green beans with the remaining butter and garlic.

Steps to make Charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing:
  1. Toss the potato’s, oil and salt in a baking tray and bake at 180 fan for 40 minutes
  2. Whilst this is baking mix up the sauce until it is a nice creamy consistency. Balance the soy sauce and lime to taste. Split the sauce into separate bowls to prevent arguments…
  3. After 40 minutes pop the green beans and bean sprouts on top of the potatoes. Drizzle a little more oil and place back in the oven for 20 minutes.
  4. Serve with fresh coriander and drizzle the dressing over. It’s that easy.

Season with more salt, pepper, and Season All. Sprinkle Italian dressing mix over the top. Fresh green beans, roasted potatoes, garlic, and flavorful seasonings make this Roasted Green Beans and Potatoes dish absolutely delicious. Whether you're cooking a simple weeknight dinner or something more elaborate, this side will be a snap to make and tastes amazing. See more ideas about Vegan recipes, Recipes, Vegan.

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