Honey Mustard Roasted Vegetables

Ingredients (serves 4)

• 200g green beans, trimmed
• 1/4 cup whole-egg mayonnaise
• 1/4 cup extra-light sour cream
• 1 teaspoon wholegrain mustard
• 1 teaspoon honey
• 750g leftover roast vegetables (such as potato, pumpkin, capsicum and onion)

Method

1. Cook beans in a large saucepan of boiling water for 2 minutes or until just tender. Drain. Refresh under cold water.
2. Combine mayonnaise, sour cream, mustard and honey in a jug. Combine roast vegetables and beans in a bowl. Serve drizzled with mayonnaise mixture.