Here’s a tried-and-true winter roast, with a straightforward (and quick) preparation and a side of potatoes. You need only green beans to create a complete meal, but if you want to add another side dish, try the Swiss chard on page 249.
Recipe information
Yield
serve 4
Ingredients
Lemon-thyme green beans
Preparation
Step 1
Preheat the oven to 400°F. On a large, rimmed baking sheet, toss the potatoes and shallots with the oil; season with salt and pepper.
Step 2
Push the potatoes and shallots toward the edges of the baking sheet; place the roast in the center. Turn the roast to coat with the oil on the pan and season generously with salt and pepper.
Step 3
Roast, tossing the potatoes and shallots occasionally, until an instant-read thermometer inserted in the center of the beef registers 130°F (for medium-rare), 40 to 50 minutes. Let the beef rest, loosely covered with aluminum foil, before slicing and serving with the potatoes and shallots.
Lemon-thyme green beans
Step 4
In a large skillet with a tight-fitting lid, bring 1/2 inch water to a boil; salt generously.
Step 5
Add the green beans; reduce to a simmer, and cover the skillet. Steam the beans, tossing occasionally, until crisptender, 6 to 10 minutes.
Step 6
Pull the lid back slightly, and tilt the skillet to drain the water from the green beans; add the lemon juice, butter, and thyme. Season with salt and pepper, and toss to melt butter. Serve the green beans garnished with additional thyme, if desired.
