Have subbed asparagus for the beans when the beans weren't looking their best. Delicious!
Roasted New Potatoes & Green Beans
From EatingWell: March/April 2011
Whoever said potato salad needs to be cold? For this warm version, new potatoes are roasted right alongside green beans, then tossed in a tangy champagne vinegar and Gorgonzola dressing. If you like, you can toss in some baby arugula.
6 Reviews for Roasted New Potatoes & Green Beans
Served this dish with company and they loved it. It was very tasty and a different way to use the summer veggies. I don't cook a lot so getting the potatoes and greens cooked just right involved several checks but, now that I've cooked the dish once, it should be really easy. I substituted Parmigiano-Reggiano cheese for the blue cheese as I don't care for blue cheese. It was a great substitute.
I made my own adjustments... I used Splenda instead of sugar.... And substituted the Gorgonzola for Parmesan as that is what I had on hand. Used cayenne pepper seasoning and it was fabulous! Everyone came back for seconds!
I had to cook the full 35 minutes to get the vegetables browned. I substituted white wine vinegar and used everything else. It was really good! I served it with a roast and we ate them ALL.
This dish was very tasty! I didn't have the Gorgonzola cheese or the scallions, so I just substituted freshly grated Parmigiano-Reggiano cheese. I used it to accompany the Pork Tenderloin "Rosa di Parma" I made (also on this site-yum). It was a match made in heaven. My kids loved it. My company loved it. My only caution is that you need to watch the green beans. The first time I made it, some of the beans burned. The second time, I added the green beans about 10 minutes before the potatoes were done. That worked out much better.
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