Roasted Potatoes and Green Beans

No ratings yet

Roasted Potatoes and Green Beans

These Roasted Potatoes and Green Beans cook together on one sheet pan to create crispy, golden potatoes and perfectly crisp-tender green beans. This easy, no-fuss vegetable side dish pairs well with just about any meal.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: American

Servings:

Calories: 171kcal

Author: Valerie Brunmeier

Ingredients

1 pound fingerling potatoes (or baby potatoes) sliced in half lengthwise
8 ounces green beans ends trimmed
2 tablespoons olive oil divided
1 teaspoon granulated garlic divided
½ teaspoon Italian seasoning
Kosher salt and freshly ground black pepper to taste
1 tablespoon fresh lemon juice
2 teaspoons minced parsley

Instructions

Preheat the oven to 400°F.
Transfer the potatoes to a large bowl. Add the 1 tablespoon oil, ½ teaspoon granulated garlic, Italian seasoning, and salt and pepper to taste. Toss with a spoon to combine.
Spread the potatoes out over a large rimmed baking sheet and turn the potatoes cut side down. Bake for 15 minutes.
Meanwhile, add the green beans to the empty bowl and toss with the remaining 1 tablespoon olive oil, ½ teaspoon granulated garlic, and salt and pepper, to taste.
Remove the baking sheet from the oven and using a spatula, flip the potatoes and push them to one side of the pan. Pour the green beans out over the other side and return the baking sheet to the oven. Bake for an additional 15 to 18 minutes, tossing the green beans once halfway through. Remove from the oven when the green beans are tender and the potatoes are browned and crisp.
Toss the potatoes and green beans together with the lemon juice and parsley. Serve warm.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 400°F oven for about 5 to 8 minutes, or until warmed through and lightly crisped again. For a quick option, the microwave works too — the potatoes just won’t be as crisp.

Nutrition