Thursday, October 15, 2009

Maple Mustard-Glazed Potatoes and String Beans

  • 2 lbs. small Yukon gold potatoes (halved, about 1 inch pieces)
  • 1/2 lb. string beans, halved, ends cut off and discarded
  • 1 yellow onion, thickly sliced
  • 2 cloves garlic, minced
  • 3 T. tamari or soy sauce
  • 1/4 c. pure maple syrup
  • 3 T. Dijon mustard
  • 2 T. olive oil


Preheat oven to 400. Put the potatoes in a 9x13 inch casserole dish (or rimmed pan). Stir together the remaining ingredients until the mustard is dissolved. Pour over the potatoes and mix well. Cover with foil and put in oven. Bake for 25 minutes. Removed from oven, add the green beans, and toss. Turn oven down to 350 and cook for 25 minutes uncovered. Remove from oven and toss again, cook for 25 minutes more uncovered. Let them cool down a bit after they are cooked so that the sauce becomes more sticky. Best served at room temperature.

(Recipe as posted at Stivers' Family Update, originally from Vegan with a Vengeance)