Roasted Green Beans & Potatoes with Bacon Vinaigrette

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!