This is a simple recipe from The Blue Zones Kitchen cookbook that came out in 2019. It’s a beautiful cookbook that consists of 100 recipes from 5 of the Blue Zones. Take a look at https://www.bluezones.com if you’d like to learn more.
I love roasted vegetables and mustard – to me, this is perfection:
1/2 lb roasted fingerling potatoes, halved
3 garlic cloves, sliced
3 tablespoon chopped fresh parsley or other herbs (I used parsley and basil)
2-3 tablespoons extra-virgin olive oil
1/2 cup cooked chickpeas (or 1/2 can rinsed and patted dry)
1/2 pound green beans, washed, trimmed, and dried
For the dressing:
1 tablespoon Dijon mustard
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
2 teaspoons honey
salt and pepper to taste
Heat oven to 425 degrees.
In a large bowl, toss potatoes with olive oil.
Place a single layer in a roasting pan and roast for 20 minutes, stirring twice. When potatoes are starting to brown and tender, add the remaining ingredients (chickpeas, green beans, and herbs). Roast for another 10 minutes or until desired roasting in achieved.
While that roasts, in a small bowl whisk together the dressing ingredients. Season with salt and pepper.
Transfer roasted vegetables and beans to bowl, and toss with the dressing. Serve warm.
I made some slight adjustments of my own to the recipe and it can easily be doubled.
Enjoy!
Ali
...and she can cook! 