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If you’re looking for a side dish that’s bursting with color, flavor, and simplicity, you’ve got to try this Roasted Green Beans and Potatoes Recipe. It’s one of those perfect recipes that takes minimal ingredients but turns them into something truly comforting and satisfying. Imagine tender, golden potatoes with crisp, vibrant green beans all roasted together and infused with fragrant herbs and garlic—a dish that pairs beautifully with everything from weeknight dinners to holiday spreads.
Ingredients You’ll Need
The beauty of the Roasted Green Beans and Potatoes Recipe lies in its simplicity. Each ingredient plays an essential role: the potatoes bring heartiness and a satisfying bite, the green beans add a fresh crunch and vibrant color, while the olive oil and herbs tie everything together, creating a harmony of textures and tastes.
- 2 lbs new potatoes or small firm potatoes: Choose small ones for quicker roasting and a tender inside with a crispy outside.
- 1 lb green beans: Washed, ends trimmed and cut in half lengthwise to roast evenly alongside the potatoes.
- 4 tablespoons olive oil: The key to perfectly roasted veggies with just the right amount of richness and crispness.
- 1 teaspoon sea salt: Enhances the natural flavors of both the potatoes and green beans.
- ½ teaspoon garlic powder: Adds a warm, savory depth without overpowering the veggies.
- ½ teaspoon dried thyme: Brings a subtle earthiness that complements the roasted potatoes beautifully.
- ½ teaspoon dried rosemary: Gives an aromatic woodsy note that pairs perfectly with roasted potatoes.
- ½ teaspoon ground black pepper: A touch of heat to balance the herbs and garlic.
How to Make Roasted Green Beans and Potatoes Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 400°F (200°C) and lining a large baking sheet with parchment paper or lightly brushing it with oil to prevent sticking. This ensures your potatoes and green beans roast beautifully without burning or sticking to the pan.
Step 2: Mix the Seasoning
In a small bowl, whisk together the olive oil, sea salt, garlic powder, dried thyme, dried rosemary, and ground black pepper. This fragrant mixture is the magic touch that will coat every piece with flavor and help them crisp up perfectly in the oven.
Step 3: Roast the Potatoes
Place your halved or quartered potatoes into a large bowl and pour about one-third of the olive oil and herb mixture over them. Toss everything until the potatoes are evenly coated. Spread them out in a single layer on your prepared baking sheet and roast for about 30 minutes, stirring once halfway through to ensure even browning.
Step 4: Add and Roast the Green Beans
While the potatoes roast, put the green beans into the remaining oil and herb mixture, giving them a good toss to coat well. After the potatoes have roasted for 30 minutes, pull out the baking sheet and evenly add the green beans alongside the potatoes. Return the tray to the oven and roast for an additional 10 to 15 minutes, or until the potatoes are golden and fork tender, and the green beans are cooked but still pleasantly crisp.
Step 5: Final Touches and Serve
Before serving, sprinkle a little extra salt and pepper over the dish to taste. Serve warm so that the vibrant flavors and aromas can shine through every bite. This step ensures the seasoning is perfectly balanced and fresh.
How to Serve Roasted Green Beans and Potatoes Recipe
Garnishes
To elevate this dish even further, fresh herbs like chopped parsley, basil, or a sprinkle of lemon zest can add a bright finish that complements the roasted flavors. A dusting of parmesan cheese is another fantastic option for those looking for a savory, melty note.
Side Dishes
This Roasted Green Beans and Potatoes Recipe pairs effortlessly with roasted or grilled proteins such as chicken, steak, fish, or even tofu. For a full balanced meal, consider serving it alongside a simple green salad or a creamy dip to add texture contrast.
Creative Ways to Present
For a party or special occasion, serve this dish family-style in a large rustic bowl or on a wooden platter topped with a sprinkle of toasted nuts or seeds. You could also toss in some colorful cherry tomatoes before roasting to add a burst of color and sweetness.
Make Ahead and Storage
Storing Leftovers
After enjoying this dish, you can easily store leftovers in an airtight container in the refrigerator for up to 3 days. The roasted flavors deepen as they sit, making for tasty next-day meals or snacks.
Freezing
If you want to save time for future meals, this recipe freezes well. Cool the dish completely, then transfer to a freezer-safe container or bag. They’ll keep for up to 2 months. When ready to use, thaw overnight in the fridge before reheating.
Reheating
The best way to reheat leftover roasted green beans and potatoes is in an oven or toaster oven at 350°F (175°C) for about 10-15 minutes. This method helps maintain their crispness and prevents sogginess that microwaving can cause.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! While new potatoes work great because of their tenderness, baby Yukon Golds or fingerling potatoes also make excellent choices. Just keep an eye on cooking time, as larger potatoes may take a bit longer to roast through.
Is it necessary to cut the green beans lengthwise?
Cutting green beans in half lengthwise isn’t mandatory but helps them cook evenly and absorb more of the flavor from the oil and herbs. It also makes them easier to eat and presents nicely on the plate.
Can I add other vegetables to the roasting pan?
Definitely. This recipe is very flexible. You can add carrots, bell peppers, or cherry tomatoes depending on your preference. Just adjust the roasting time as some veggies cook faster than others.
What if I don’t have all the dried herbs called for in the recipe?
No worries! You can substitute with fresh herbs if you prefer, though use a bit more since fresh herbs are less concentrated. Alternatively, simply use what you have on hand; even just salt, pepper, and garlic powder will produce a delicious dish.
How do I know when the potatoes and green beans are perfectly roasted?
Look for golden-brown edges on the potatoes and slightly blistered green beans. Both should be tender when pierced with a fork but not mushy. If they need more time, give them an extra 5-10 minutes in the oven.
Final Thoughts
This Roasted Green Beans and Potatoes Recipe has quickly become one of my go-to sides because it’s effortless, adaptable, and so delicious. It brings color, flavor, and comfort to the table with minimal fuss. I can’t wait for you to try it and make it part of your family’s favorites too!
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Print
Roasted Green Beans and Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Roasted green beans and potatoes is a simple and flavorful side dish perfect for complementing any meal. Potatoes and green beans are roasted together on one baking tray with olive oil and aromatic herbs, resulting in a deliciously tender and crispy texture with minimal effort.
Ingredients
Vegetables
- 2 lbs new potatoes or small firm potatoes, sliced in half or quarters
- 1 lb green beans, washed, ends trimmed and cut in half lengthwise
Seasoning & Oil
- 4 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon ground black pepper
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly brush it with olive oil to prevent sticking.
- Mix Seasoning and Oil: In a small bowl, combine the olive oil, sea salt, garlic powder, dried thyme, dried rosemary, and ground black pepper, stirring well to create a flavorful oil mixture.
- Season Potatoes: Place the sliced potatoes in a large bowl and add about a third of the oil and spice mixture. Toss thoroughly to coat the potatoes evenly with the seasoning.
- Roast Potatoes: Arrange the seasoned potatoes evenly on the prepared baking sheet. Roast in the oven for 30 minutes, stirring once halfway through to ensure even cooking and browning.
- Prepare Green Beans: While the potatoes roast, add the green beans to the remaining oil and spice mixture in the bowl. Toss well to coat all the beans evenly.
- Add Green Beans to Baking Sheet: After the initial 30 minutes, remove the baking sheet and add the green beans in a single even layer alongside the potatoes.
- Continue Roasting: Return the baking sheet to the oven and roast for an additional 10 to 15 minutes, or until the potatoes are golden brown and both the potatoes and green beans are fork tender.
- Finish and Serve: Remove from the oven, season with a little extra salt and pepper if desired, and serve warm as a perfect side dish.
Notes
- Use firm new potatoes for best texture and roasting results.
- Cut potatoes uniformly for even cooking.
- Tossing potatoes midway ensures even browning.
- Adjust roasting time depending on your oven and the size of vegetable pieces.
- Optional: add a squeeze of lemon juice or sprinkle fresh herbs before serving for extra freshness.
