Here’s a simple and flavorful Roasted Green Beans and Potatoes recipe—perfect as a side dish for any meal. 🥔🥬
Ingredients
- 1 lb green beans, trimmed
- 1 lb potatoes, cut into 1-inch cubes (Yukon Gold or red potatoes work well)
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika (optional)
- Optional: 1 tsp dried thyme or rosemary
Instructions
1. Preheat oven
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare vegetables
- Cut potatoes into uniform 1-inch cubes.
- Trim green beans and leave whole or cut in half if desired.
3. Season
- In a large bowl, toss potatoes and green beans with olive oil, salt, pepper, garlic powder, paprika, and herbs.
4. Roast
- Spread vegetables in a single layer on the baking sheet.
- Roast 25–30 minutes, stirring halfway, until potatoes are tender and golden, and green beans are slightly crispy.
5. Serve
- Serve hot as a side dish with roasted meats, chicken, or fish.
- Optional: sprinkle with grated Parmesan or a squeeze of lemon juice before serving.
💡 Tips
- For extra crispiness, broil for the last 2–3 minutes.
- Mix in sliced onions or bell peppers for added flavor. 🌶️
- Make it a sheet-pan dinner by adding chicken thighs or sausage to roast alongside the veggies.
If you want, I can also give a garlic-balsamic roasted green beans and potatoes variation that’s tangy and even more flavorful.
Do you want me to do that?
