Roasted Potatoes and Green Beans
Roasted Potatoes and Green Beans is the perfect side dish to go with any meal as it combines baby potatoes and green beans that is then topped with a little bit of olive oil garlic and pepper. In less than 30 minutes you will have perfectly roasted veggies every single time!
Roasted Potatoes and Green Beans
It’s no secret how much I love potatoes! Between my Air Fryer Baked Potatoes, my Instant Pot Potatoe Salad, and my Air Fryer Sweet Potatoes I am a happy girl! Recently though I have found a new obsession with this roasted Potatoes with Green Beans recipe!
I love how simple this sheet pan roasted potato and green bean dish is! Just prep, toss in the oven and enjoy 30 minutes later. The flavor of this dish is perfect to accompany every dish that you make! Once you try it, this will soon become your go-to side dish for every meal!
How to make Roasted Potatoes and Green Beans
- Preheat the oven to 425 degrees. Prepare a large (18×13 inch) rimmed baking sheet with aluminum foil sprayed with nonstick cooking spray.
- Mince 2 cloves of garlic. Drizzle the potatoes with 1 tablespoon olive oil and toss with the minced garlic, salt, and pepper. Place the potatoes on the prepared sheet pan. Bake for 20 to 25 minutes or until tender.
- Meanwhile, toss the green beans in the remaining oil, garlic, salt, and pepper.
- Set the oven to broil. Place the green beans on the sheet pan and cook for 5 minutes.
- Remove the baking sheet from the oven, toss to stir, and return to the oven to cook until the desired doneness is reached.
Tips Tricks and FAQs
- Be sure to cut your potatoes all the same size. This ensures that they cook evenly.
- Trimming the green beans is important. If you are using green beans out of the garden, be sure you cut the ends of each side.
- I love the simple flavor with the Olive Oil, garlic, and pepper, but you can absolutely add more seasonings to make this dish exactly how you like it!
- If you find yourself without baby potatoes you can use russet potatoes, just be sure you cut the potatoes small enough so they cook quickly.
- I have used sweet potatoes and red potatoes and the flavor with the green beans is amazing. Give this a try as well!
Storage
You can easily store the leftovers in the fridge for another meal. You will want to store them in an airtight container for up to 3 days.
Reheating
You can reheat these in the microwave for 30-second intervals (stirring in between) or you can heat them up on the stovetop. If cooking over the stove, add a little bit more oil and then stir occasionally to reheat them evenly.
Should I peel the potatoes prior to roasting?
Peeling the potatoes is a personal preference. I love the skins of the baby potatoes so I leave them on. I just make sure to give them a good scrubbing before cutting them.
Roasted Potatoes and Green Beans
Roasted Potatoes and Green Beans is the perfect side dish to go with any meal as it combines baby potatoes and green beans that is then topped with a little bit of olive oil garlic and pepper. In less than 30 minutes you will have perfectly roasted veggies every single time!
Ingredients
- 1 ½ pounds baby potatoes, cut in half lengthwise
- 2 pounds green beans, trimmed
- 3 tablespoons olive oil, divided
- Salt and black pepper, to taste
- 2 to 3 cloves garlic, divided
Instructions
- Preheat the oven to 425 degrees. Prepare a large (18x13 inch) rimmed baking sheet with aluminum foil sprayed with nonstick cooking spray.
- Mince 2 cloves of garlic. Drizzle the potatoes with 1 tablespoon olive oil and toss with the minced garlic, salt, and pepper. Place the potatoes on the prepared sheet pan. Bake for 20 to 25 minutes or until tender.
- Meanwhile, toss the green beans in the remaining oil, garlic, salt, and pepper.
- Set the oven to broil. Place the green beans on the sheet pan and cook for 5 - 10 minutes more.
- Remove the baking sheet from the oven, toss to stir, and return to the oven to cook until the desired doneness is reached.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 221Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 110mgCarbohydrates: 37gFiber: 7gSugar: 7gProtein: 6g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
