Recipe: Roasted Potatoes & Green Beans with Mustard Drizzle

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, California.

In this deceptively simple recipe, the mustard dressing brightens all the flavors of this dish to create a spectacular one-pan meal. With beans, greens, and potatoes, it combines many of the most important staple foods from blue zones hot spots.

Total Cook Time: 45 minutes

Makes 4 Servings

Ingredients:

• ½ pound fingerling potatoes, halved
• 3 garlic cloves, sliced
• 3 tablespoons chopped fresh parsley or other herbs
• 2 to 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, washed, trimmed, and dried
   

For the dressing:

• 1 tablespoon Dijon mustard
• 1½ tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar
• 2 teaspoons honey
• Salt and pepper (optional)

Directions:

1. Heat oven to 425 degrees.
2. In a large mixing bowl, toss potatoes with garlic, herbs, and half of 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. While that roasts, in a small bowl whisk together mustard, olive oil, vinegar, and honey to form an emulsified dressing.
6. Season the dressing with salt and pepper to taste.
7. Transfer the roasted vegetables and beans to a platter and drizzle with dressing. Serve warm.