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  • 1 12oz. package Josie’s Organics Organic Trimmed Green Beans, chopped
  • 2 large Sweet Potatoes, cubed
  • 2 large Japanese Purple Sweet Potatoes, cubed
  • 6 tbsp. Olive Oil
  • 1 tsp. Salt
  • 1 tsp. Black Pepper
  • 2 tbsp. Fresh Dill, chopped
  • 2 tbsp. Apple Cider Vinegar
  • 1 Orange
  • 1 tsp. Dijon Mustard

Servings: 6

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


  • 1

    Preheat oven to Convectional Roast 450F.

  • 2

    On a rimmed baking pan, add the cubes sweet potatoes. Drizzle with 2 tablespoon of olive oil, salt, and black pepper. Toss well. Roast for 20 minutes, tossing the sweet potatoes halfway through.

  • 3

    Remove the baking pan to add the chopped green beans and 2 tablespoons olive oil. Toss once more. Roast 10 more minute, or until desired doneness.

  • 4

    In a small bowl, combine the remaining 2 tablespoon olive oil, apple cider vinegar, chopped dill, juice and zest of 1 orange, and Dijon mustard. Mix well.

  • 5

    Drizzle over the roasted veggies to serve!

A Bright Moment

A Bright Moment


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