Roasted New Potatoes and Green Beans Gluten Free
|1 lb new potatoes, scrubbed and cut in half|
|1 lb green beans, trimmed|
|2 tsp Vera Jane's Extra-Virgin Olive Oil|
|Salt and pepper to taste|
|For the dressing|
|2 Tbsp Vera Jane's Extra-Virgin Olive Oil|
|2 Tbsp Aunt Mary's Italian White Wine Vinegar|
|1 Tbsp DLM Classic Dijon Mustard|
|3 Tbsp Maytag blue cheese, crumbled|
|2 Tbsp green onions, finely chopped|
Preheat oven to 450°F. Toss potatoes and green beans in a large bowl with 2 tsp olive oil, salt, and pepper.
Spread evenly on a rimmed baking sheet. Roast 25 to 35 minutes, stirring once or twice, until potatoes are tender and golden and the green beans are tender and browned in spots.
Whisk the olive oil, vinegar, and mustard in a large bowl. Stir in cheese and green onions.
Toss the dressing with the beans and potatoes as soon as they come out of the oven. Season again with salt and pepper to taste.
Makes 4 servings