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Roasted Green Beans & Fingerling Potatoes with Buttermilk Tarragon Dressing

Prep Time
15 minutes
Total Time
45 minutes
Skill Level


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.

Nutrition Facts
Serving Size 323g | Servings: 4
Amount Per Serving
Calories 470 ׀ Total Fat 33g (sat 3.5g trans 0g) ׀ Cholesterol 0mg ׀ Sodium 660mg ׀ Total Carbohydrate 41g ׀ Dietary Fiber 7g ׀ Sugars 7g (Includes 2g Added Sugars) | Protein 6g ׀ Vitamin D 0% ׀ Calcium 8% ׀ Iron 15% ׀ Potassium 6%

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