Food Mustard-Dressed Roasted Vegetables with Cranberries This pretty dish is perfect on a holiday table or alongside any roasted meats. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on October 14, 2019 Print Share Photo: Blaine Moats Hands On Time: 15 mins Total Time: 40 mins Servings: 4 Yield: 4 cups Jump to Nutrition Facts Ingredients 1 pound (2 medium) sweet potatoes 12 ounces fresh green beans, trimmed 4 tablespoons olive oil, divided ½ teaspoon kosher salt, divided Freshly ground black pepper 1 tablespoon balsamic vinegar 2 teaspoons whole grain mustard 1 clove garlic, minced ¼ cup dried cranberries ½ teaspoon dried rosemary, crushed or 1 tsp. snipped fresh rosemary Directions Preheat oven to 425°. Peel and halve sweet potatoes lengthwise, then slice into 1/2-inch-thick half-moons. In a 15×10-inch baking pan, toss sweet potatoes with green beans, 2 tablespoons olive oil, 1/4 teaspoon kosher salt and black pepper to taste. Roast 20 minutes, stirring once. Remove vegetables from oven; stir in cranberries and rosemary. Return to oven; roast 5 minutes more. Toss vegetables with vinaigrette. Serve warm or at room temperature. Print Nutrition Facts (per serving) 272 Calories 14g Fat 36g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 272 % Daily Value * Total Fat 14g 18% Saturated Fat 2g 10% Sodium 242mg 11% Total Carbohydrate 36g 13% Total Sugars 14g Protein 3g Vitamin C 13mg 67% Calcium 71mg 5% Iron 2mg 10% Potassium 575mg 12%