The grocery store I went to on Monday didn’t have string beans (!), and I never got a chance to go to another, so this dish was made without them. But in any case, it was delicious! It was pretty simple to make (although it takes a while to cook), but I will definitely make this again! I wish there had been more of the sauce, because it was delicious! Next time I think I will make a little extra sauce. And you could probably add in other veggies, too, like carrots. What else would be good with this…maybe parsnips? Turnips? I don’t know. But try it! We had these with a grilled cheese with pesto mayo.
Maple-Mustard-Glazed Potatoes and String Beans
(“Vegan with a Vengeance” by Isa Chandra Moskowitz)
2 lbs. small Yukon gold potatoes, halved (about 1″ pieces)
1/2 lb. string beans, halved, ends cut off and discarded
1 yellow onion, thickly sliced
2 cloves garlic, minced
3 tbsp tamari or soy sauce
1/4 cup pure maple syrup
3 tbsp Dijon mustard
2 tbsp olive oil
Preheat oven to 400 degrees F. Place the vegetables in a 9″x 13″ casserole dish. In a mixing bowl stir together all the other ingredients until the mustard is dissolved. Pour over the vegetables and mix well until everything is coated. Cover with foil and place in oven. Bake for 25 minutes. Remove from oven and toss everything; use a spoon to drip the sauce over the veggies. Turn oven down to 350 degrees F, and cook for 25 minutes uncovered. Remove from oven, toss again, cook for 25 more minutes uncovered. These are especially yummy served at room temperature, with some of the remaining sauce poured over them.