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Roasted Potatoes & Green Beans with Mustard Drizzle
Main Dish / Side Dish / Vegetarian / Plant-based / Vegan / Featured
(309 votes, average: 3.78 out of 5)
Loading...This is a perfect one-pan Blue Zones Kitchen meal using pantry staples like chickpeas and potatoes (swap the green beans for frozen if necessary) inspired by the flavors of Loma Linda.
Total cook time: 45 minutes | Yield: 4 servings
Photo by David McLain | Watch the Video
Ingredients
½ pound fingerling potatoes
3 garlic cloves
3 tablespoons chopped fresh parsley or other herbs
2-3 tablespoons extra-virgin olive oil
½ cup cooked chickpeas (or canned, drained, and rinsed) patted dry with a paper towel
½ pound green beans
Mustard Drizzle Dressing Ingredients
1 tablespoon Dijon mustard
1½ tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
2 teaspoons honey
Salt and pepper (optional)
Directions
- Heat oven to 425 degrees.
- In a large mixing bowl, toss potatoes with garlic, herbs, and half of olive oil.
- Place in a single layer in a roasting pan and roast for 25 minutes, stirring once or twice.
- When potatoes are tender and starting to brown, add the chickpeas and green beans and roast for another 10 minutes.
- While that roasts, in a small bowl whisk together mustard, olive oil, vinegar, and honey to form an emulsified dressing.
- Season the dressing with salt and pepper to taste.
- Transfer the roasted vegetables and beans to a platter and drizzle with dressing. Serve warm.
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