Roasted Potatoes and Green Beans with Sun Dried Tomato Mustard Dressing
Crispy-edged roasted potatoes and tender green beans tossed with toasted almonds and a tangy brown mustard dressing spiked with rehydrated sun dried tomatoes. The bacon grease adds savory depth while the white balsamic vinegar brightens the whole dish. Serve warm as a vegetable side for weeknight dinners or casual gatherings. This version balances richness with acidity and delivers textural contrast through roasting and nuts.
Ingredients
Instructions
- 1
Peel potatoes and cut into 1 inch pieces.
- 2
Parboil potatoes in salted water until fork tender, about 15 minutes. Drain.
- 3
Preheat oven to 425 degrees F.
- 4
Add green beans to boiling water for 2 to 3 minutes, then drain.
- 5
Transfer green beans to a rimmed baking dish.
- 6
Reserve 1 cup hot water and use to rehydrate sun dried tomatoes if fully dry.
- 7
Scatter slivered almonds over potatoes and green beans.
- 8
Melt bacon grease if solid, then toss with vegetables and almonds until coated.
- 9
Roast for 15 to 20 minutes until potatoes develop golden brown edges.
- 10
While roasting, whisk together brown mustard, white balsamic vinegar, minced onion, diced sun dried tomatoes, and salt and pepper in a small bowl.
- 11
Remove from oven and toss roasted vegetables with dressing.
- 12
Serve warm.
Tips
Parboil potatoes until just fork tender to ensure they cook through during roasting without becoming mushy.
Toast almonds in a dry pan before adding to maximize their nutty flavor and texture contrast.
Toss the warm vegetables with dressing immediately after roasting so they absorb the flavors better.
Good to Know
Refrigerate in an airtight container up to 3 days. Reheat gently in a 325 degree F oven for 8 to 10 minutes or in a skillet over medium heat.
Prepare dressing and chop vegetables up to 1 day ahead. Parboil potatoes and blanch green beans up to 4 hours ahead. Roast and dress just before serving for best texture.
Serve warm as a vegetable side alongside roasted chicken, grilled fish, or pork. Also works cold in a grain bowl or salad.
Common Mistakes
Over-parboil potatoes to avoid mushy texture after roasting.
Skip toasting almonds to avoid losing flavor depth.
Add dressing to cool vegetables to avoid it absorbing properly.
Substitutions
Nut-Free Alternatives
General Alternatives
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FAQ
Can I use other vegetables instead of green beans?
Yes. Asparagus, Brussels sprouts, or broccoli work well. Adjust blanching time: 2 to 3 minutes for thinner vegetables, 4 to 5 for thicker cuts. Roast with potatoes until vegetables are tender and have brown edges.
What if my sun dried tomatoes are already packed in oil?
Drain and use them directly without rehydrating. Add them to the dressing as is. You can skip the reserve hot water step. The oil adds flavor so reduce bacon grease slightly if desired.
How long can I keep leftovers?
Refrigerate in an airtight container up to 3 days. The potatoes soften and flavors meld, which some prefer. Reheat gently in a 325 degree F oven for 8 to 10 minutes or in a skillet over medium heat to restore warmth.