Instructions

• First thing, preheat your oven to 425 degrees Fahrenheit. You want that super hot oven ready for when these veggies come out of the cooker ready for some crisp action.
• Next, toss your potatoes, green beans, and red onion into a large bowl. This is where all the veggie buddies meet up before getting sauced.
• Grab a small bowl and whisk together the olive oil, Dijon mustard, rosemary, salt, and pepper. This mix gonna coat your veggies real good, so don’t be shy giving it a good stir.
• Pour that dressing all over the veggies and toss till everything’s coated evenly. This mess looks kinda simple but dang it’s gonna taste rich.
• Spread your veggies out on a big sheet pan in a single layer. You don’t want ’em all squished together or they won’t get crispy enough in the oven.
• When time’s up, do a slow release for safety and tender pull test your potatoes by piercing ’em with a fork. If they’re soft but still holding shape, you got it. Then slide that sheet pan in the oven for 30 minutes, stirring halfway so things get golden on all sides.