Roasted Green Beans And Potatoes
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!
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
- 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.
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