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Roasted New Potatoes and Green Beans

August 17, 2012
by Shannon Hepburn

Roasted New Potatoes and Green Beans
  • 1½ pounds new potatoes, scrubbed and cut in half
  • ½ pound green beans, trimmed - (about half of a FTY bag)
  • 5 teaspoons extra-virgin olive oil, divided
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper, plus more to taste
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 3 tablespoons crumbled blue cheese
  • 2 tablespoons finely chopped red onion or scallions
Cooking Instructions
  1. Preheat to 450°F
  2. Toss potatoes and green beans in a large bowl with 2 teaspoons oil, salt and pepper. Spread evenly on a rimmed baking sheet. Roast, stirring once or twice, until the potatoes are tender and golden and the green beans are tender and browned in spots, 25 to 35 minutes.
  3. Whisk the remaining 3 teaspoons oil, vinegar and mustard in a large bowl. Stir in cheese and red onion or scallions.
  4. When the vegetables are done, toss with the dressing in the bowl. Serve warm or room temperature.
  5. serves 4-6