Another dish where there’s a long cook time but not a long active time.
Preheat oven to 400°
Wash a large russet potato and pierce multiple times with a fork. Place in the oven for 1 hour and 20 minutes.
Ours was a huge potato so it very much needed this entire cook time. Check yours around an hour to see if it is cooked through by piercing with a fork.
Rinse your green beans and chop off the stemmy tops. Toss in a mixing bowl with olive oil, kelp granules ( or salt ), freshly ground black pepper, and some garlic powder. Place in a casserole dish or foiled pan leaving room for the brussel sprouts if possible. Set aside.
I used the same bowl for the brussel sprouts as I used the same seasonings.
Rinse your brussel sprouts and chop of the stem ends. Add just a but of olive oil if there isn’t enough to lightly coat left in the bowl. Add kelp granules ( or salt ), pepper, and some garlic powder and toss to coat. If there is room, place them with the green beans, otherwise place on a foiled pan or in a casserole dish.
Place both veggies in the oven for 15-20 minutes. I added mine when there were 20 minutes left on the potato.
Cut potato in half, slice in the middle, and put a slice of Earth Balance buttery spread on each half. I added Phony Baloney coconut bacon and Toffuti Sour Cream and chives.
I topped the green beans with Go Veggie Parmesan.
I left the brussel sprouts as is.
One of my favorite parts about this dish aside from how delicious it is, is how little clean up there is! Perfect for after a long day of work!