- 1 bag (12 ounces) frozen whole green beans, thawed
- 5 small red potatoes, quartered
- 3 Tbsp. STAR Extra Light Olive Oil, divided
- 6 slices of bacon
- 1 small sweet onion, thinly sliced
- 2 Tbsp. sliced almonds, plus extra for topping
- 2 Tbsp. cider vinegar
- 2 Tbsp. dijon mustard
- Salt & pepper to season
Preheat your oven to 425 degrees. Grease a large baking sheet with non-stick cooking spray.
Toss the green beans and the potatoes 2 tablespoons of the Olive Oil and season them with salt and pepper. Spread the vegetables out in a single layer on the baking sheet. Roast the vegetables for 20-30 minutes, stirring every 10 minutes, until the potatoes are soft and the vegetables are just starting to brown.
While the vegetables are roasting, in a large skillet, fry the bacon over medium heat until crisp. Transfer to a paper-towel lined plate.
Discard all but 2 Tbsp. of the bacon grease from the skillet and return to medium heat. Add the onions and cook, stirring, for about 2 minutes.
Add the almonds to the skillet with the onions and continue cooking until the onions are soft & translucent. Stir in the vinegar, mustard and the remaining Tbsp. of Olive Oil to the skillet. Stir until just combined and heated through.
Pour the contents of the skillet into a large bowl. Crumble the bacon into the dressing. Add the roasted vegetables to the bowl and toss with the dressing.
Transfer to a serving platter and sprinkle additional almond slices on top and enjoy!
Recipe developed by: http://www.momstestkitchen.com
Cook Time: 35 mins
Total Time: 35 mins