Herb roasted potatoes and vegetables with pumpkin seed vinaigrette

Prep time 15 minutes | Cook time 35 minutes | Servings 8

Ingredients

• 1-2 tablespoon of olive oil
• 1 lb small potatoes
• ¾ lb (12 ounces) french green beans
• ¾ lb (12 ounces) baby carrots
• 1½ tablespoon fresh rosemary
• 1½ tablespoon fresh thyme leaves
• 3 cloves garlic
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• 1/4 cup Frinton Farms Roasted Salted Pumpkin Seeds

Dressing:

• 2 tablespoons Frinton Farms Pumpkin Seed Oil
• ½ tablespoon maple syrup
• ½ tablespoon balsamic vinegar
• A pinch of salt and pepper

Instructions:

Preheat the oven to 400 degrees. Place the potatoes on one baking sheet, and the carrots and green beans on another. Drizzle each tray with a little olive oil, and season with salt and pepper. Roast the potatoes for 35 minutes. After that, add the tray of green beans and carrots for the final 20 minutes, along with the divided garlic cloves placed on both trays.

While the vegetables are baking, prepare the dressing by whisking together Frinton Farms Pumpkin Seed Oil, maple syrup, balsamic vinegar, and a pinch of salt or pepper. Once the vegetables are done, combine them with the potatoes in a serving bowl. Toss the mixture with the vinaigrette. This dish can be served warm or at room temperature.

For extra crunch and texture, sprinkle a handful of Frinton Farms Roasted Salted Pumpkin Seeds.