Golden Roast Potatoes with asparagus, green beans and crispy rosemary. Topped with creamy vegan goat cheese and fresh parsley. Dairy-free and gluten-free.
Trim potatoes and cut in one inch chunks with skin on. Steam over hot water until a fork pierces potato but skin remains in tact. Potatoes shouldn't be too soft.
Cut green beans and asparagus diagonally in 2 inch pieces. Mince parsley and measure out 2 tablespoons.
Mix Roasting Sauce
Place sauce ingredients in a small jar with lid. Shake to blend well.
Roast Potatoes With Rosemary
Preheat oven to 450 degrees. Have ready a nine-inch sized dish for two serving recipe or 9x13 inch dish for 4 servings.
Place steamed potatoes and green beans in a roasting dish. Hold asparagus aside for now. Shake sauce and pour over the top. Tuck whole rosemary sprigs in with the vegetables.
Roast potatoes and green beans uncovered for 30 minutes or until beans are tender and potatoes have golden edges.
Lightly mix asparagus into potatoes and top with vegan goat cheese. Bake another 5 minutes.
Serve
Remove Rosemary Roast Potatoes from oven. Take out whole rosemary sprigs. Strip crispy rosemary leaves from stems and sprinkle over potatoes. Top with fresh parsley and serve.
Notes
To prep your entree in advance:Prepare herbs and vegetables per recipe instructions. Steam the potatoes and place them in a container with green beans and rosemary. Store asparagus, parsley, and goat cheese separately.Mix roasting sauce ingredients in a small jar. Store everything in the refrigerator for up to 3 days. Then bake and finish recipe on serving day.