Roasted Potato + Green Bean Salad (vegan friendly)
Servings: 4
Ingredients
- 1 bag mini potatoes (1.5 lbs pkg) washed + cut into quarters
- 1 tbsp olive oil
- salt + pepper to taste
- 1 handful green beans (about 1 1/2 cups) washed + ends trimmed (can also substitute with snap peas)
Dressing
- 1 green onion finely chopped
- 1/2 small clove garlic minced
- 1 tsp freshly squeezed lemon juice
- 1 tsp grainy mustard
- 1 tsp olive oil
- salt + pepper to taste
Instructions
- Preheat oven to 450F. Line baking sheet with parchment paper.
- Add potatoes to a medium serving bowl and toss with olive oil, salt + pepper.Transfer to baking sheet. (set the empty bowl aside)Roast in the oven for 20 minutes.
- In the meantime add green beans to the bowl the potatoes were in and toss to coat with whatever oil was left in the bowl from potatoes.
- When the timer is up for the potatoes, remove from oven and add the green beans to the baking sheet. (set the empty bowl aside)Return sheet to oven and roast another 10 minutes.
- While the potatoes and green beans are roasting, make the dressing:Add green onion, garlic, lemon juice, mustard, olive oil, salt and pepper to a small bowl and whisk together well. Set aside
- When the potatoes + green beans are ready, remove from oven and return to the bowl you mixed them in originally.Drizzle the dressing over top and gently stir with a spoon.Serve warm.Makes a great side to any meal.