Roasted Potato & Green Bean Salad

Fresh garden green beans.
Delicious sweet potatoes.

Roasted to perfection.
Drizzled with a garlicy herb sauce. 

This unique potato salad is the perfect compliment to a summer BBQ!

Roasted Potato & Green Bean Salad – From How Sweet It Is

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 10 small potatoes, peeled and cubed
• 1 lb. fresh green beans, washed and trimmed
• 1 head of garlic
• 1/4 tsp. sea salt
• 1/4 tsp. pepper
• 1/8 C olive oil
• 2 T grated Parmesan cheese
• 1 T fresh dill
• 1 tsp. parsley, dried

Directions

Prepare the potatoes and green beans.  Toss them into a large prep bowl. 

Using an olive oil mister, lightly mist the veggies with olive oil.  If you don’t have a mister, use about 2 tsp. olive oil.  Then, spread the veggies on a non-stick cookie sheet that has also been sprayed with olive oil.  Sprinkle with sea salt.

Chop the top off of the garlic and place the garlic onto the baking sheet as well.  Make sure you oil the garlic too {just rub it inside the bowl or spray it lightly}, or you’ll have charcoal garlic!

Place the veggies into an oven heated to 450 degrees.  Roast the veggies for 15 minutes and then flip them over.  Continue baking for 20-25 additional minutes. 

When the veggies are tender and nicely roasted, remove them from the cookie sheet and place them into a large serving bowl. 

 

In a small bowl, mix together the 1/8 C olive oil, 2 T grated Parmesan cheese, roasted garlic {yep, pop out those cloves and place the whole head of garlic into the sauce}, pepper, dill and parsley.  Mix this sauce together.  Then, pour onto the potatoes. 

Stir to coat.  Serve warm and enjoy!

We served this alongside wild rice brats and it was a hit! 

Linked to: What’s On Your Plate? These Chicks Cooked, Your Recipe, My Kitchen, URS