Title: Roasted Potatoes and Green Beans with Tangy Dressing
- Preparing Time: 15 minutes
- Total Time: 45 minutes
- Served Person: 4
- garlic powder to taste
- salt to taste
- salt & pepper to taste
- ground black pepper to taste
- for the dressing
- 2 tablespoon extra virgin olive oil
- 1 tablespoon extra virgin olive oil
- 1 pound yukon gold potatoes cubed
- 1 medium onion, coarsely chopped
- 1/2 pound string green beans ends removed
- 1 tablespoons lemon juice
- 1 1/2 to 2 teaspoons dijon mustard to taste
- Carbohydrate 20.5548611352154 g
- Cholesterol 0 mg
- Fat 4.94626328325 g
- Fiber 2.58573308625123 g
- Protein 2.43082271852049 g
- Saturated Fat 0.69873675405 g
- Serving Size 1 1 Recipe (180g)
- Sodium 917.945198050054 mg
- Sugar 17.9691280489641 g
- Trans Fat 0.154362637575 g
- Calories 133 calories
I love a good side dish. Are you a potato or pasta person? What about rice? I love them all, but potatoes hold a special place in my heart. They're so versatile and delicious, and they can be cooked in so many different ways. I especially love roasted potatoes. They're crispy on the outside and fluffy on the inside, and they're perfect for any occasion.
One of my favorite ways to roast potatoes is with green beans. The green beans add a bit of color and freshness to the dish, and they're also a great source of nutrients. Plus, they're super easy to cook. Simply trim the ends of the green beans and toss them with a little olive oil, salt, and pepper. Then, roast them in the oven until they're tender. Once the potatoes and green beans are roasted, simply toss them together with a tangy dressing. The dressing is made with olive oil, lemon juice, Dijon mustard, and a little bit of honey. It's the perfect way to add a bit of flavor and brightness to the dish. This dish is perfect for a weeknight dinner or a special occasion. It's easy to make, delicious, and healthy. Plus, it's a great way to use up leftover potatoes and green beans. Give it a try and see for yourself!
Step-by-step
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Steps to reproduce:
- Preheat oven to 425F.
- In a large bowl, combine the potatoes and onions.
- Toss the potatoes and onions with 1 tablespoon olive oil to coat.
- Transfer the coated potatoes and onions to a baking sheet.
- Sprinkle with garlic powder, salt and pepper.
- Bake in the preheated oven for 10-15 minutes, until the potatoes are slightly tender.
- Place the green beans in the large bowl from the potatoes and toss to lightly coat, adding more oil if needed.
- After the potatoes are tender, toss in the string beans to the pan.
- Bake for another 10-15 minutes, until the beans are tender.
- Remove from the oven and return the vegetables to the large bowl and slowly add the dressing, tossing and tasting.
