Updated: Nov 12
A delicious meal or side dish. Either way, it's perfect for both potato lovers and veggie lovers. Full of protein as well. (See why I don't eat meat and check out important links.) FOR AN EASY PEASY ASPARAGUS RECIPE, SEE BELOW I love cooking in my remodeled kitchen.
Wash and chop your vegetables. Place into a baking dish and coat with a little bit of olive oil. Mix them well so all pieces are coated. (see video above)
Cover with tin foil and bake in a preheated 350 degree oven. Stir after a half hour and keep checking until vegetables are soft.
Take potatoes and string beans out of the over. Rinse your Cannellini beans under cool water. Add to the dish then pour Honey Mustard on top. Stir well. Place back in oven, uncovered, until potatoes brown and mustard and beans heat well. (see video)
Serve and enjoy!
I also made a few other dishes. My plate was filled with the potatoes, string beans and cannellini beans, sweet potato, asparagus, and zucchini and onions. Mom also made a pork roast in the instant pot, but I don't eat that. Her, dad and my husband enjoyed it.
I fried up red onion and mushrooms in olive oil seasoned with a little salt. My mom did the same with zucchini and Spanish onion. We popped a few sweet potatoes in the microwave as well.
Last but not least, EASY PEASY Asparagus.
My mom taught me this little trick. Wash asparagus and break at the natural break. Just go to break it and it will automatically break, no worries. Place asparagus into a plastic zip lock bag. (see video) Add a little olive oil and salt. Seal bag and shake vigorously.
Place asparagus in a microwave safe dish, lined up in a row. Don't pile or overlap. Place into the microwave, cover and cook for 3 minutes. Remove from microwave, uncover and let sit. Absolutely delicious.
Fresh string beans
Honey Mustard Dressing (gluten free)