Simple yet tasty is the name of the game when it comes to these easy oven-roasted potatoes and green beans.
Roasted Potatoes and Green Beans
Oven roasting with simple seasoning works for just about any combination of vegetables. Make sure their cooking time is compatible and you will have a side dish on the table in no time.
Potatoes do take longer to roast than green beans. I suggest taking baby-sized potatoes or small red potatoes and cutting them in half. Season and roast the potatoes first for about 45 minutes.
Add the trimmed and seasoned green beans to the pan. Toss the potatoes and green beans together. Spread them out evenly on the pan and continue roasting for another 20 minutes.
I know this recipe takes a bit of time in the oven but the prep is literally minutes. Once you pop the pan in the oven, forget it until the timer goes off.
Perfectly seasoned roast potatoes and green beans and great served as is. Or you can serve them with ranch dressing or one of your family’s favorite dipping sauces.
Roast Green Beans and Potatoes
- small bite-size potatoes
- fresh green beans
- olive oil
- granulated garlic or garlic powder
- paprika or smoked paprika
- kosher salt
- ground black pepper
To Make this Recipe:
- Preheat the oven to 425°F. Place the potatoes on a large baking sheet and drizzle with 2 tablespoons of oil. Toss with your hands to coat and sprinkle generously with about ⅔ of the spices.
- Toss again with your hands to make sure everything is well coated. Spread the potatoes across the prepared baking sheet and roast for 45 minutes. (Set a timer for 20 minutes.)
- While the potatoes begin roasting, prepare the green beans. Place them in a mixing bowl and drizzle with the remaining tablespoon of oil and sprinkle generously with the remaining spices. Toss with your hands to coat well.
- After the potatoes have roasted for about 20 minutes, remove them from the oven. Add the green beans to the potatoes, stir with a spatula to combine, and then spread them across the baking sheet.
- Return to the oven and roast for an additional 20-25 minutes. When the potatoes are tender and slightly crisp, remove them from the oven. The green beans should be tender with a slight bite remaining.
Oven Roasted Vegetables
I have yet to find an oven roasted vegetable I don’t like. It is by far my favorite cooking method. It is simple and results in such crispy yet delicious vegetables. Roasted carrots with garlic and thyme are fall comfort straight from the oven to the dinner table.
Oven-roasted cabbage with balsamic and roasted onions is nothing short of a crazy obsession. Try it and you will understand.
Crispy Cajun Cauliflower brings a kiss of heat to this tasty, slightly crunchy side dish. Season cauliflower steaks with the cajun seasoning and make it a meal.
Roasting is one of my favorite ways to prepare mushrooms. The texture and flavor you get from charring is divine. Follow this guide on how to roast mushrooms and you’ll be eating them off the pan in no time.
Forget roasting you can also create simple and scrumptious, boiled baby potatoes tossed with butter and fresh parsley are a classic side to go with any meal.
Roasted Potatoes and Green Beans
Ingredients
- 1½ pounds small bite-size potatoes halved
- 1 pound fresh green beans trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon granulated garlic or garlic powder
- 1 teaspoon paprika smoked paprika if you have it
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425°F. Place the potatoes on a large baking sheet and drizzle with 2 tablespoons of oil. Toss with your hands to coat and sprinkle generously with about ⅔ of the spices.
- Toss again with your hands to make sure everything is well coated. Spread the potatoes across the prepared baking sheet and roast for 45 minutes. (Set a timer for 20 minutes.)
- While the potatoes begin roasting, prepare the green beans. Place them in a mixing bowl and drizzle with the remaining tablespoon of oil and sprinkle generously with the remaining spices. Toss with your hands to coat well.
- After the potatoes have roasted for about 20 minutes, remove them from the oven. Add the green beans to the potatoes, stir with a spatula to combine, and then spread them across the baking sheet.
- Return to the oven and roast an additional 20-25 minutes. When the potatoes are tender and slightly crisp, remove from the oven. The green beans should be tender with a slight bite remaining.
Nutrition
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