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  • Writer's picture Noel

Sweet & Tangy Honey Mustard Roasted Potatoes & Green Beans

Who needs a quick dinner or side dish for those busy nights? *raise your hand*

The best part about this meal, besides how delicious it tases, is it only requires six ingredients! And it’s healthy!!

This recipe makes two servings, however it can easily be made for a crowd. Usually, I make enough so I can take leftovers to work the next day.

I‘ll get down to it since I’m all about quick and easy, and to the point.


Sweet & Tangy Honey Mustard Roasted Potatoes

6-8 small gold potatoes (size B)

1/2 bag green beans - (Haricot Verts)

2 T stone ground mustard

1/4 c honey

1/2 t apple cider vinegar

1/2 - 1 T avocado oil

salt & pepper to taste

Wash and pat dry potatoes and green beans. Cut into bite sized pieces and place in a 9x9 glass dish. Toss with avocado oil and season with salt & pepper.

I used a toaster oven, and selected the ROAST setting with a temperature of 375 degrees for 30 minutes. You can use an oven at the same temperature.

Stir the veggies after 15 minutes. And depending on the size of your potatoes you’ll need to adjust your cooking time.

In the meantime, in a small bowl add honey, stone ground mustard and apple cider vinegar. Mix well, and set aside. Take a taste. You can add more honey or mustard depending on your preference.

When your veggies are finished baking, drizzle the honey mustard over the top of your perfectly roasted green beans and potatoes as soon as you take them out of the oven. The hot dish will help coat the veggies and they will

soak in all the yummy goodness!

Serve immediately.

Serves 2

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