By Joanne Speakman Ingredients: 1 pound green beans, trimmed and cut into 1 inch pieces 1 pound Yukon Gold Potatoes 1 Teaspoon Garlic Gold® Oil Sea salt and freshly ground pepper 1 Teaspoon honey 2 Tablespoons balsamic vinegar ¼ cup fresh parsley, chopped 2 Tablespoons Garlic Gold® Nuggets Adjust oven rack to lowest position and preheat to 375 degrees. Cover a large rimmed cookie sheet with foil. Toss the green