Roasted potatoes and green beans with mustard drizzle

Recipes

Shake up your holiday menu with this sweet-and-tangy alternative to the typical mashed potatoes and green bean casserole.
 

Ingredients

  • 1/2 lb. fingerling potatoes
  • 3 garlic cloves
  • 3 tablespoons chopped fresh parsley
  • 2-3 tablespoons extra virgin olive oil
  • 1/2 cup cooked or canned chickpeas, patted dry
  • 1/2 lb. green beans
     

For the dressing:

  • 1 tablespoon Dijon mustard
  • 1.5 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 2 teaspoons honey
  • Salt and pepper, to taste
Blue Zones roasted potatoes and green beans with mustard drizzle recipe from HonorHealth.

Preparation

  1. Heat oven to 425 degrees.
  2. In a large mixing bowl, toss potatoes with garlic, herbs and half of the olive oil.
  3. Place in a single layer in a roasting pan and roast for 25 minutes, stirring once or twice.
  4. When potatoes are tender and starting to brown, add the chickpeas and green beans and roast for another 10 minutes.
  5. Meanwhile, make the dressing: In a small bowl whisk together mustard, olive oil, vinegar, and honey. Season with salt and pepper.
  6. Transfer the roasted vegetables and beans to a platter and drizzle with dressing. Serve warm.
     

Yield: 4 servings
 

View the original recipe on the Blue Zones site.

*HonorHealth is steadfast in our commitment to go beyond the traditional expectations of a healthcare system. We are proud to be the presenting sponsor of Blue Zones Project Scottsdale, along with Cigna Healthcare and Goodwill of Central and Northern Arizona.

The Blue Zones Project Scottsdale represents a multi-year collaborative effort with the City of Scottsdale that involves the entire community working together toward one common goal – to support and build a culture of community health and well-being.
 

Learn more about Blue Zones.

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