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Roasted Green Beans & Potatoes with Bacon Vinaigrette

35 mins Serves 6-8 Roasted vegetables tossed with STAR Extra Light Olive Oil and a warm bacon vinaigrette make a perfect side dish for your Holiday table! #STARFineFoods Ingredients: 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 Instructions:

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!

Roasted Green Beans & Potatoes with Bacon Vinaigrette

 Roasted vegetables tossed with STAR Extra Light Olive Oil and a warm bacon vinaigrette make a perfect side dish for your Holiday table! #STARFineFoods

Ingredients

  • 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

Instructions

1

Preheat your oven to 425 degrees. Grease a large baking sheet with non-stick cooking spray.

2

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.

3

While the vegetables are roasting, in a large skillet, fry the bacon over medium heat until crisp. Transfer to a paper-towel lined plate.

4

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.

5

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.

6

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.

7

Transfer to a serving platter and sprinkle additional almond slices on top and enjoy!

1

Preheat your oven to 425 degrees. Grease a large baking sheet with non-stick cooking spray.

2

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.

3

While the vegetables are roasting, in a large skillet, fry the bacon over medium heat until crisp. Transfer to a paper-towel lined plate.

4

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.

5

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.

6

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.

7

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

Serves: 6-8

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