Herb Roasted Potatoes and Vegetables with Pumpkin Seed Vinaigrette
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Cook time: 
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Serves: 8
 
Ingredients
  • 1-2 tablespoon of NOW Foods olive oil
  • 1 lb small potatoes
  • ¾ lb (12 ounces) French green beans
  • ¾ lb (12 ounces) baby carrots
  • 1½ tablespoon fresh rosemary
  • 1½ tablespoon fresh thyme leaves
  • 3 cloves garlic
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • Dressing:
  • 2 tablespoons NOW Foods pumpkin seed oil
  • ½ tablespoon maple syrup
  • ½ tablespoon balsamic vinger
  • pinch of salt and pepper
Instructions
  1. Preheat oven to 400 degrees. Place potatoes on one baking sheet and the carrots and green beans together on another one. Drizzle each tray with a little olive oil, season with salt and pepper. Roast potatoes for 35 minutes potatoes. Add tray of green beans and carrots the last 20 minutes, along with the garlic divided amongst the two trays.
  2. While veggies bake, prepare dressing by whisking together pumpkin seed oil, maple syrup and balsamic vinaigrette and a pinch of salt or pepper. Combine potatoes and veggies together in a serving bowl. Toss with vinaigrette. Serve warm or room temperature.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/herb-roasted-potatoes-and-vegetables-with-pumpkin-seed-vinaigrette/