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Preheat oven to 475°F and line two baking sheets with parchment paper
Halve Yukon gold baby potatoes and add them to one sheet
Spray potatoes with olive oil cooking spray and season with salt, garlic powder, onion powder, and rosemary
Bake until crispy, then broil for 5 minutes at the end
Add a large bag of green beans to the other sheet, break in half, and add the same seasonings along with coconut aminos
Bake green beans until fork tender and starting to crisp
While vegetables cook, make ranch sauce by adding ⅓ cup plain Greek yogurt to a bowl with ranching seasoning and milk to thin, adjusting seasoning to taste
Add dried chives and dill to the ranch sauce
In a large bowl, combine baked potatoes, green beans, navy beans, 2 diced green onions, freshly chopped dill, and parsley
Drizzle with ranch dressing when ready to eat
Store in the fridge for 4 days