Roasted Green Beans And PotatoesThis post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
Oven roasted green beans and potatoes are a delicious side dish that will keep your family coming back for more! With just one sheet pan, you’ll have a healthy, vegan and gluten free well-rounded side to pair with almost any main dish. The best part? It’s ready in just 35 minutes!
Tasty, healthy and easy to make with minimal mess, this oven roasted potatoes and green beans recipe is the perfect addition for healthy dinners on a busy night. Your whole family will give this a five star rating when it hits the dinner table.
Roasting green beans and potatoes looks like it might take a long time, but it’s actually super easy and ready in just a little over 30 minutes! And it always comes out perfectly – the potatoes end up crispy on the outside and soft on the inside, and the green beans are cooked to perfection making them crisp and refreshing, but not too chewy or crunchy.
I love serving this potato and green bean recipe with hearty plant based main dishes like vegan bolognese, vegan turkey, vegan pot pie and vegan moussaka, but it also goes really well with a satisfying sandwich like this sourdough grilled cheese or Panera Mediterranean veggie sandwich, or a warming soup like this vegan white bean chili!
👩🏽🍳 Why This Recipe Works
- Very simple recipe
- Everything goes on one pan
- A tasty way to add vegetables to dinner
- Perfect side dish, especially for busy weeknights
- Vegetarian, vegan and gluten free
- Budget friendly
- Quick and easy
- A healthy addition to your meal
- Great recipe for easy dinners!
Latest Recipe Video!
Roast green beans and potatoes requires just a handful of simple ingredients! You’ll end up with a tasty side dish that is affordable and packed with flavor.
- Baby Potatoes: Any small potatoes like baby red potatoes, baby russet potatoes, fingerling potatoes, new potatoes or yukon gold potatoes will all work for this easy recipe. You should be able to find them all at your local grocery store.
- Green Beans: Fresh green beans are your best option for this roasted red potatoes and green beans recipe. They will be more crisp and delicious than frozen green beans. You can grab a bushel of these at your local grocery store or farmers market.
- Salt And Pepper: More than likely these are already in your kitchen. Sea salt and black pepper are the most common and simplest of ingredients when it comes to spices, but also arguably two of the most important when it comes to adding flavor to these baked potatoes and green beans!
- Dried Herbs: Dried Italian seasoning brings an earthy, piney, and subtle sweetness to your side dish. You can use fresh herbs too, but I find that dried herbs save on prep time and taste just as good in roasted vegetable recipes.
- Onion Powder, Garlic Powder, Paprika: Onion powder adds a sweet and savory element to the dish. When it comes to garlic powder – while you can use fresh garlic cloves, garlic powder requires less prep and adds to the depth of the flavor in this dish. Paprika is great for adding an earthy but sweet and peppery taste. All of these spices should be in the spice section of your grocery store.
- Olive Oil: Olive oil not only adds healthy fats to the meal, but it’s also what gets those string beans and potatoes to crisp up as they cook.
- Fresh Parsley: Fresh parsley is a more flavorful option than dried, especially since we use it as a garnish, but if all you have is dried, that’s okay too.
- Roasted Potatoes, Carrots, And Green Beans: Add baby carrots or sliced carrots for more vegetables and a sweeter taste in the combination. Add them at the same time you add the potatoes.
- Roasted Sweet Potatoes And Green Beans: Swap out the baby potatoes for sweet potatoes, just cut them into small enough pieces that they can cook all the way through and get crispy on the outside.
- Roasted Potatoes With Greens: Add roasted kale or spinach to the recipe instead of green beans. Cooking times for kale and spinach will vary, typically you’ll want to add it at the end of cooking (last 5-10 minutes)
- Grilled Potatoes And Green Beans: Throw this recipe onto a sheet of aluminum foil, wrap them up, and grill them instead of using the oven.
- Roasted Potatoes, Green Beans, And Onions: Toss in sliced white, yellow, or red onions along with the potatoes to add even more delicious flavor to these roasted potatoes with green beans.
🔪 How To Make Roasted Green Beans And Potatoes
For full step-by-step instructions on how to cook this roasted green beans and potatoes recipe, see the recipe card below.
Preheat Oven, Prep Potatoes: Set your oven to 420 degrees F (200 C) and then line a baking sheet with parchment paper and set aside. Slice potatoes and transfer to a large bowl – use a large mixing bowl to hold the sliced potatoes while you prep the spices.
Mix Spices, Add To Potatoes: In a small 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.
Add Potatoes To A Large Baking Sheet: Arrange potatoes in a single layer on the prepared baking sheet making sure not to have them touching. Bake 10-15 minutes or until the potatoes are just tender.
Toss Trimmed Green Beans In Spice Mixture: 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.
Add Green Beans To Sheet With Potatoes: Arrange the beans in an even layer on the same tray as the potatoes. Place the tray with the potatoes and green beans in the oven. Cook for another 10 minutes or until the beans are cooked through. Total cook time 20-25 minutes.
Remove And Transfer To Serving Plate: Serve these oven-roasted potatoes and green beans immediately with a sprinkle of chopped parsley.
No, you don’t need to blanch green beans before roasting them in the oven. Roasting green beans is enough to cook them completely from their fresh, raw state to the perfectly crisp texture (without blanching).
Yes, green beans can be easily overcooked. Be sure to only add them for the last ten minutes of cooking to prevent that. You want this green veggie to have a little crunch, and still be a brighter green color when it’s done cooking. You know your green beans are overcooked when they have a dull green color and a mushy texture.
Tough fresh roasted green beans could be a sign that they are undercooked. Try cooking them a little longer until they are fork-tender.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-5 days. I don’t recommend freezing these roasted string beans and potatoes as the potatoes will get a little mushy when they defrost.
💭 Expert Tips
- Trim the ends of the beans for best results before cooking if you’re using fresh green beans.
- Cut the potatoes into even sizes to ensure proper cooking and crispy potatoes. If you’re using sweet potatoes instead, cut them into small cubes or slices.
- Use aluminum foil or parchment paper on your baking sheet to make clean up easier.
- Make sure the veggies are in an even, single layer on your baking sheet to ensure even cooking for this roast potatoes and green beans recipe.
🍲 More Tasty Roasted Vegetable Recipes!
- Roasted Broccoli and Potatoes with Parmesan
- Baked Vegan Pasta With Roasted Vegetables
- Roasted Chili Corn Salsa
- Roasted Cauliflower Salad With Spinach and Chickpeas
- Vegan Roasted Potatoes
LOVE THIS RECIPE? Please leave a 5-star rating 🌟 in the recipe card below and/or a review in the comments section further down the page!
📋 Recipe Card
Roasted Green Beans And Potatoes
- 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.
- Trim the ends of the beans before cooking.
- Cut the potatoes into even sizes to ensure even cooking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.