Blue zones recipes in Loma Linda, California, include foods like avocado, nuts, soy milk, oatmeal, beans, spinach and broccoli. This recipe for roasted potatoes and green beans with mustard drizzle is a great example of a blue zone recipe.

Total cook time: 45 minutes • Serves 4

Roasted Potatoes and Green Beans with Mustard Drizzle
Roasted Potatoes and Green Beans with Mustard Drizzle. Photo by David McLain.


For the roasted potatoes, green beens & chick peas: 

  • ½ pound fingerling potatoes
  • 3 garlic cloves, sliced
  • 3 tablespoons chopped fresh parsley or other herbs
  • 2 tablespoons extra virgin olive oil
  • ½ cup cooked chickpeas (or canned, drained and rinsed), patted dry with a paper towel
  • ½ pound green beans, washed

For the mustard dressing:

  • 1 tablespoon Dijon mustard
  • 1½ tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 2 teaspoons honey
  • Salt and pepper to taste (optional)

How to Make Roasted Potatoes and Green Beans with Mustard Drizzle

  1. Heat the oven to 425 degrees. 
  2. In a large mixing bowl, toss the potatoes with garlic, herbs and olive oil. 
  3. Place the potatoes in a single layer in a roasting pan and roast for 25 minutes, or until fork-tender, stirring once or twice. 
  4. Add the chickpeas and green beans to the potatoes and roast for another 10 minutes.
  5. While the vegetables roast, in a small bowl, whisk together the mustard, olive oil, vinegar and honey to form an emulsified dressing.
  6. Season the dressing with salt and pepper to taste.
  7. Transfer the roasted vegetables and beans to a platter and drizzle with dressing. Serve warm.

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