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 me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, charlotte potato, green bean and bean sprout tray bake with peanut, coconut and chilli dressing. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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

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 get started with this recipe, we have to prepare a few components. You can have 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 cook it.

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

Instructions 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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