Monday, May 26, 2014

Roasted Green Beans & Potatoes with Bacon Vinaigrette

This delicious side dish that will make your mouth water as the flavors infuse and cook in the oven. Give it a try! Thanks for the recipe, which was developed by:
Serves: 6-8

Roasted Green Beans & Potatoes with Bacon Vinaigrette
Roasted Green Beans & Potatoes with Bacon Vinaigrette
·      1 bag (12 ounces) frozen whole Green Beans, thawed
·      5 small Red Potatoes, quartered
·      3 tablespoons Star Butter Flavored Olive Oil, divided
·      6 slices of Bacon
·      1 small Sweet Onion, thinly sliced
·      2 tablespoons Sliced Almonds, plus extra for topping
·      2 tablespoons Cider Vinegar
·      2 tablespoons Dijon Mustard
·      Salt & Pepper to season

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 STAR Butter Flavored OIive Oil & season them with salt & 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 & 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 tablespoons 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 remaining tablespoon of STAR Butter Flavored OliveOil 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!


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