sweet miscellany

Last week my brother and I road-tripped it over to Marfa by way of Austin. Since I took a lot of photos I decided to share them here with you in two posts. The first round you’ll find below is from our jaunt over to Big Bend.

Big Bend has been on my list for a while so when the Marfa trip became a go, I knew I had to make it out there. Over the years I’ve built it up in my mind into something magical and I can now definitively say it did not disappoint. The level of quiet out there was otherworldly. Lizards scurrying through the brush seemed to make almost as much noise as a semi driving by. And those mountains, oh those mountains. Though they were more beautiful in person, you can at least get an idea of the beautiful color gradient in the photos. You’ll find the photos below arranged in chronological order from the moment I first stepped foot in the park to the end of our short hike before heading back to Marfa. Enjoy 🙂

Roasted Greens Beans & Sweet Peppers with Lemon Tarragon Salt (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Greens beans and sweet peppers get a simple roast in the oven to caramelize the edges before being topped with a homemade lemon tarragon salt. This vegan and gluten free side dish is perfect for the overlap in green bean and sweet pepper seasons!

Summer is the season for all things simple, especially when it comes to cooking! Beautifully ripened local summer produce doesn’t need much adornment. I decided to combine these sweet peppers and green beans from my CSA into a simple yet flavorful side dish. Roasting intensifies the flavors of the veggies, caramelizing their natural sugars. The roasted beans and peppers are finished off with a sprinkle of homemade lemon tarragon salt to provide an herbaceous brightness to the dish. Simple and delicious!

This recipe was made with produce from my CSA share from local farm Loam Agronomics.

Roasted Green Beans & Sweet Peppers with Lemon Tarragon Salt

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Author: Courtney West
Total Time: 30 minutes
Yield: 4–6 servings 1x
Diet: Vegan

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Description

Ingredients

Units Scale

3/4 lb any variety of green beans you like, stems trimmed
1/4 lb sweet peppers, sliced into similar sized strips as the beans
2 tsp avocado oil
Fresh cracked pepper, to taste
Heaped 1/4 tsp dried tarragon (basil or thyme would also be delicious)
Zest of 1/2 a lemon (about 1/2 tsp)
1 tsp flaky sea salt such as Maldon or fleur de sel

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Instructions

Preheat your oven to 425 degrees. Toss the beans and peppers with the oil until evenly coated, then season to your liking with fresh cracked pepper. Arrange the veggies in a single layer on a large baking sheet then put them in your preheated oven. Roast for 15-20 minutes or until the beans and peppers are tender and just beginning to caramelize around the edges.

While the veggies are roasting, grind the dried tarragon and lemon zest together with a mortar and pestle until somewhat smooth. Alternately, you can do this with the end of a wooden spoon in a bowl. Mix in the salt, grinding gently if you need to break it up a bit. The salt should become highly fragrant!

Serve the veggies warm with a good sprinkle of the lemon tarragon salt. Store leftover salt in an airtight container. Makes 4-6 side servings.

Notes

The salt can be made a day or two ahead of time to allow the flavors to intensify.
Use any variety of bush bean (green bean) you like here.
You can use any variety of sweet pepper you like such as Jimmy Nardello, Bull Horn, etc.

Prep Time: 10 minutes
Cook Time: 15-20 minutes
Category: side