Recipe: Agave mustard glazed potatoes and string beans

I found this recipe in the book "Vegan with a vengeance" by the amazing Isa Chandra Moskowitz. The original recipe uses maple syrup but I substituted with agave because that is what I had on hand and it worked out fine.
I think the casserole dish you use is important for this recipe. I used a deep one, which meant that some of the potatoes did not sit in the sauce enough, and so did not get cooked as well. So, I recommend that you use more of a shallow dish to cook this in.


What you will need:

900g small potatoes, peeled and halved or cut into thirds if they are little bit bigger. Aim for 2.5cm pieces.
225g runner/string beans, ends cut off and then halved.
2 gloves garlic, finely chopped (optional)
3 tbsp tamari or soy sauce
3 tbsp maple or agave syrup
3 tbsp Dijon mustard (I use Organicville Dijon Mustard which is vegan and gluten free. Can be found in some health food shops, and at Fresh Stop, at Dogswamp shopping centre.)
2 tbsp olive oil

Method:

Preheat oven to 200 degrees Celsius.
Place vegetables in casserole dish.
In a bowl, stir together the rest of the ingredients. Pour over the vegetables and mix until everything is coated.  Cover and place in oven. Bake of 25 minutes, remove from oven and toss everything. Use a spoon to drop sauce over the vegetables.
Turn oven down to 180 degrees Celsius and cook for another 25 minutes, uncovered.
Remove from oven and toss again. Cook for another 25 minutes, uncovered. Check for tenderness of potatoes and then serve.