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Cook Time:15 minsAdditional Time:25 minsTotal Time:40 minsServings:6Yield:6 servings, about 3/4 cup eachJump to Nutrition Facts
Cook Time:15 minsAdditional Time:25 minsTotal Time:40 minsServings:6Yield:6 servings, about 3/4 cup each
Cook Time:15 mins
Cook Time:
15 mins
Additional Time:25 mins
Additional Time:
25 mins
Total Time:40 mins
Total Time:
40 mins
Servings:6
Servings:
6
Yield:6 servings, about 3/4 cup each
Yield:
6 servings, about 3/4 cup each
Jump to Nutrition Facts
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Ingredients
8 ounces green beans, trimmed
5teaspoonsextra-virgin olive oil, divided
½teaspoonsalt
¼teaspoonfreshly ground pepper, plus more to taste
2 tablespoons champagne vinegar or white-wine vinegar
1tablespoonDijon mustard
3 tablespoons crumbled Gorgonzola or other blue cheese
2 tablespoons finely chopped scallion greens
DirectionsPosition rack in lower third of oven; preheat to 450 degrees F.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.Whisk the remaining 3 teaspoons oil, vinegar and mustard in a large bowl. Stir in cheese and scallion greens.When the vegetables are done, toss with the dressing in the bowl. Serve warm.TipsEasy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.Originally appeared: EatingWell Magazine, March/April 2011
Directions
Position rack in lower third of oven; preheat to 450 degrees F.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.Whisk the remaining 3 teaspoons oil, vinegar and mustard in a large bowl. Stir in cheese and scallion greens.When the vegetables are done, toss with the dressing in the bowl. Serve warm.TipsEasy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.
Position rack in lower third of oven; preheat to 450 degrees F.
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.
Whisk the remaining 3 teaspoons oil, vinegar and mustard in a large bowl. Stir in cheese and scallion greens.
When the vegetables are done, toss with the dressing in the bowl. Serve warm.
Tips
Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.
Originally appeared: EatingWell Magazine, March/April 2011
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Nutrition Facts(per serving)151Calories5gFat23gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
