Roasted Green Beans & Fingerling Potatoes with Buttermilk Tarragon Dressing

Ingredients

For Buttermilk Tarragon Dressing

⅓ cup buttermilk
2 tablespoons lemon juice
2 tablespoons finely chopped tarragon
2 teaspoons sugar
1 teaspoon Dijon mustard
1 teaspoon salt
¼ teaspoon black pepper
⅓ cup canola oil

For the Green Beans

1 (12 ounce) bag Mann™ Green Beans
1 ½ pounds fingerling potatoes
Olive oil, for coating
Salt and pepper, to taste

The Method

For the Butternut Tarragon Dressing

In a small mixing bowl, whisk together all ingredients except canola oil. Add oil in a slow stream to combine, and season with additional salt and pepper to taste. Set aside.

For the Green Beans

Preheat oven to 425˚ F.

Toss Mann™ Green Beans with olive oil, salt and pepper and arrange in one layer on a sheet tray. Roast 12-15 minutes, until beans are tender and a bit charred.

While the beans are roasting, cut potatoes in half lengthwise. Again, toss with olive oil, salt and pepper and arrange in a single layer on a sheet tray. Roast 25-30 minutes, stirring once.

Arrange beans and potatoes on a serving platter and drizzle with Buttermilk Tarragon Dressing. Serve warm.