Roasted Green Beans And Potatoes
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.I absolutely love making oven-roasted green beans and potatoes, it’s a side dish that my family can’t get enough of! With just one sheet pan, I can whip up a healthy, vegan, and gluten-free option that pairs perfectly with almost any main course. And the best part? It’s ready in just 35 minutes!
When I created this recipe, my inspiration came from the need for something quick and wholesome that still felt comforting to share with my friends. I wanted a dish that could complement any main meal but also stand out on its own, much like my healthy green bean casserole.
Well, my oven-roasted potatoes and green beans turned out to be a total hit – tasty, healthy, and so easy to make with hardly any mess. My friends gave it a five-star rating the moment it hit the dinner table!
👩🏽🍳 Why I Love This Recipe
To be honest, this roasted green beans and potatoes recipe saved me when I had to host a last-minute dinner for friends last year. I opened my fridge, spotted these ingredients, and thought, “Let’s make it work!” And just like that, it came together perfectly, it’s been a favorite ever since.
What makes this the best is its simplicity combined with bold flavors and perfect textures. I like tossing the green beans and potatoes with olive oil, seasoning them just right, and letting the oven do the work. The smell of roasting vegetables fills the kitchen with an incredible aroma. Oh.. I love it!
Roasting green beans and potatoes might seem like it takes a while, but it’s actually super quick and ready in just over 30 minutes. The potatoes come out perfectly crispy on the outside and soft on the inside, while the green beans are tender, crisp, and full of flavor. Give this easy and delicious recipe a try, you’re going to love how simple and satisfying it is!
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🥘 Ingredients
My roasted green beans and potatoes are proof that simple ingredients can make the most flavorful dishes! With just a handful of pantry staples, this affordable side is always a crowd-pleaser.
Baby Potatoes: I love using baby potatoes because they roast beautifully and are just the right size. You can use red, Yukon gold, or any small variety you like.
Fresh Green Beans: Fresh green beans are my go-to for their crisp texture and vibrant flavor. They’re so much better than frozen in this recipe!
Olive Oil: Olive oil is a must for roasting, it helps everything crisp up and adds a rich, delicious flavor. It’s one of my favorite kitchen staples!
Dried Italian Seasoning: I love how dried Italian seasoning adds a savory, earthy taste without extra effort. It’s a quick and easy way to pack in flavor.
Onion Powder, Garlic Powder, and Paprika: These spices are my secret to a perfectly seasoned dish. They bring sweetness, depth, and a touch of smokiness to the potatoes and green beans.
🔪 How To Make
Let me show you how I make my roasted green beans and potatoes, it’s so simple, so flavorful, and always a hit. This dish is a favorite in my home, and I can’t wait for you to try it too!
Preheat Oven, Prep Potatoes: I start by preheating my oven to 420°F (200°C) and lining a baking sheet with parchment paper, it makes cleanup so much easier. Then, I slice the potatoes and toss them into a large mixing bowl to get them ready for the spices.
Mix Spices, Add To Potatoes: I like to start by mixing the spices in a small bowl: salt, pepper, Italian herbs, and garlic powder, stirring them together until they’re well combined. Then, I sprinkle the paprika, half of the spice mix, and half of the olive oil over the potatoes and toss them until they’re evenly coated.
Add Potatoes To A Large Baking Sheet: I spread the potatoes out in a single layer on the prepared baking sheet, making sure they aren’t touching, this helps them roast evenly. Then, I pop them in the oven and bake for 10-15 minutes, just until they’re tender.
Toss Trimmed Green Beans In Spice Mixture: While the potatoes are baking, I toss the trimmed green beans into the same mixing bowl I used for the potatoes. I add the remaining herb mixture and oil, then mix everything together until the beans are evenly coated.
Add Green Beans To Sheet With Potatoes: Next, I add the green beans to the baking sheet with the potatoes, spreading them out in an even layer. Then, I return the tray to the oven and bake for another 10 minutes, or until the beans are perfectly cooked. In total, it takes about 20-25 minutes for everything to roast to perfection! Learn how to cook fresh green beans perfectly.
Remove And Transfer To Serving Plate: Once everything is roasted to perfection, I take the tray out of the oven and transfer the potatoes and green beans to a serving plate. I like to serve them right away, topped with a sprinkle of fresh chopped parsley for a pop of color and flavor!
💭 Expert Tips
My #1 Secret Tip for making my roasted green beans and potatoes is to always arrange them in a single layer on the baking sheet. It’s the trick that guarantees crispy potatoes and perfectly roasted green beans every time, no steaming, just pure roasted goodness!
Other Tips To Keep In Mind:
- Trim the Beans: I always trim the ends of fresh green beans before cooking for the best results. It makes them cook evenly and look great on the plate!
- Cut Potatoes Evenly: Cutting potatoes into even sizes is my go-to trick for perfect roasting. It ensures they cook evenly and get crispy on the outside.
- Use Foil or Parchment: I line my baking sheet with aluminum foil or parchment paper to make cleanup a breeze. It saves so much time and effort!
📖 Variations
Sometimes you run out of ingredients or feel like mixing things up, and you wonder if my roasted green beans and potatoes recipe can handle a few changes, the answer is yes! Here are some of my favorite variations to try.
Add Carrots or Sweet Potatoes: I love adding baby carrots or swapping the potatoes for sweet potatoes to switch things up. Both bring a touch of sweetness, and as long as they’re cut into small pieces, they roast beautifully alongside the green beans.
Greens: Sometimes I switch out the green beans for kale or spinach to mix things up. I add them in the last 5-10 minutes of cooking for tender, roasted greens.
Grilled Potatoes: When I want to fire up the grill, I wrap the potatoes and green beans in foil and toss them on. It’s so easy and gives everything a delicious smoky flavor!
Onions: Adding sliced onions with the potatoes is one of my favorite upgrades. I love how the onions caramelize and add extra depth to the dish!
🍽 Serving Suggestions
This recipe is one of the most versatile side dishes and can be served with a variety of dishes.
Main Dishes: I love pairing these roasted green beans and potatoes with hearty plant-based dishes like vegan meatloaf or my vegan turkey roast. They complement each other perfectly for a satisfying meal!
Sandwiches: my side dish goes so well with a comforting sandwich like a sourdough grilled cheese or my Panera Mediterranean veggie sandwich. It’s the perfect side to round out a simple, delicious lunch.
Soup: For something cozy, I pair these roasted veggies with a warm bowl of vegan white bean chili. It’s a comforting and wholesome combination!
🧊 Storage Directions
Refrigeration: I store any leftovers in an airtight container in the fridge, and they keep well for 3-5 days. It’s perfect for quick lunches or easy meal prep during the week.
Freezing: I don’t recommend freezing these roasted green beans and potatoes. The potatoes tend to get mushy when defrosted, and the texture just isn’t the same.
Reheating: To reheat, I pop them in the oven at 375°F for about 10 minutes to crisp them up again. If I’m in a hurry, the microwave works too, but the oven gives the best results!
❓Recipe FAQs
DO GREEN BEANS NEED TO BE BLANCHED BEFORE ROASTING?
No, I never blanch green beans before roasting them! Roasting straight from fresh is all they need to cook through and get that perfect crisp texture.
CAN YOU OVERCOOK GREEN BEANS?
Yes, green beans can definitely be overcooked, I’ve learned that the hard way! To keep them crisp and vibrant, I always add them for the last 10 minutes of cooking. You’ll know they’re overcooked if they turn a dull green and have a mushy texture, so keeping an eye on them is key!
WHY ARE MY ROASTED GREEN BEANS TOUGH?
If your roasted green beans turn out tough, it likely means they’re undercooked. I’d recommend roasting them a little longer until they’re fork-tender and perfectly crisp!
🍲 More Roasted Vegetable Recipes!
- Roasted Broccoli and Potatoes with Parmesan
- Baked Vegan Pasta With Roasted Vegetables
- Roasted Chipotle Corn Salsa
- Roasted Cauliflower Salad With Spinach and Chickpeas
- Vegan Roasted Potatoes
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🎥 Watch How to Make It
Roasted Green Beans And Potatoes
I absolutely love making oven-roasted green beans and potatoes, it’s a side dish that my family can’t get enough of! With just one sheet pan, I can whip up a healthy, vegan, and gluten-free option that pairs perfectly with almost any main course. And the best part? It’s ready in just 35 minutes!
Servings: 4
Calories: 213kcal
Ingredients
- 1 pound Baby Potatoes quartered
- ½ tsp Salt
- ½ tsp Black Pepper
- 1 tsp Dried Mixed Italian Herbs
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- 1 tsp Paprika
- 3 tbsp Extra Virgin Olive Oil
- 1 pound Green Beans trimmed
- Fresh parsley finely chopped
Instructions
- Preheat the oven to 420 degrees F / 200 C. Line a baking tray with baking paper and set aside.
- Add the sliced potatoes into a bowl.
- In a small mixing bowl add the salt, pepper, italian herbs and garlic powder, stir until well combined.
- Sprinkle the paprika, half of the herb mixture and half of the oil over the potatoes, toss until well coated.
- Arrange potatoes on prepared tray making sure not to have them touching.
- Bake in the oven for 10-15 minutes or until the potatoes are just tender.
- Meanwhile toss the beans into the same mixing bowl that was used for the potatoes along with the remaining herb mixture and oil. Mix until well combined.
- Arrange the beans on the same tray as the potatoes and return the tray back to the oven.
- Cook for another 10 minutes or until the beans are cooked through.
- Remove and serve immediately with a sprinkle of chopped parsley.
Notes
-
- Always arrange the veggies in a single layer on the baking sheet. It’s the trick that guarantees crispy potatoes and perfectly roasted green beans every time, no steaming, just pure roasted goodness!
- I always trim the ends of fresh green beans before cooking for the best results. It makes them cook evenly and look great on the plate!
-
- Cutting potatoes into even sizes is my go-to trick for perfect roasting. It ensures they cook evenly and get crispy on the outside.
-
- I line my baking sheet with aluminum foil or parchment paper to make cleanup a breeze. It saves so much time and effort!
Nutrition
Calories: 213kcal | Carbohydrates: 27g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 319mg | Potassium: 783mg | Fiber: 6g | Sugar: 5g
Love the combo of green beans and potatoes! They cooked perfectly and the flavors were spot on.
Awesome! Thanks Angela!
I love sheet pan meals. They are the best! The green beans and potatoes were great with our fried pork chops tonight.
Yes!! So glad you liked this recipe!
This quickly became a favorite side dish at my house!! Everyone loved it!
Aw yay, that’s great to hear Toni! Thanks for letting me know!
Can’t beat roasted vegetables for flavour and so easy too. I really like the flavours in this dish – they just go with everything.
I agree! They’re so easy to make and always turn out delicious!
A great and extremely versatile side dish. We served it both with chicken and with fish, and it just works really well with just about anything!
So happy to hear that, thanks for letting me know Ieva!