Roasted Potatoes and Green Beans
Roasted Potatoes and Green Beans is an EASY side dish, made with baby potatoes and fresh green beans tossed in olive oil and spices, then roasted until golden brown, ready in 45 minutes!
Roasted Potatoes and Green Beans are the perfect thing to make for a weekly meal prep or weeknight dinner. I also like making this for the holidays, because it uses simple ingredients and it’s not too heavy.
I use a larger baking sheet for this recipe. You can adjust the batch size on the recipe card below, or you may need an additional baking sheet to fit everything.
If you loved this recipe, you may also love my other sheet pan recipes, like Sheet Pan Chicken Thighs, Roasted Sheet Pan Vegetables, and my Roasted Sweet Potato Cubes!
Table of contents
Why You’ll Love This Recipe
Simple Ingredients – This recipe uses really simple ingredients, and a handful of pantry staples like extra virgin olive oil and spices. It’s quick, easy, and you know everything that’s going into it!
Naturally Gluten Free – This is naturally gluten free because it’s made with fresh vegetables and no complicated ingredients.
Meal Prep – This is the PERFECT meal prep dish because it’s full of nutrition and fiber. Make this at the beginning of the week to prep wholesome lunches. Or add a protein like steak or my Instant Pot Shredded Chicken for a full dinner!
Ingredients You’ll Need
Potatoes. I prefer to use baby potatoes for this recipe, because you can just cut them in half and throw them on the sheet pan.
You could also substitute with fingerling potatoes, Yukon gold, or red potatoes. Just wash and cut them into 1-inch pieces.
Green Beans. This recipe will work with fresh standard green beans that have been washed and trimmed. They should start out firm, and give a crisp snap when broken in half.
Extra Virgin Olive Oil. This helps the seasoning mixture stick to everything, and also gives the veggies that nice golden brown color when roasted.
Spices. I don’t like to get too complicated when seasoning roasted veggies, just some garlic powder, onion powder, and paprika. I also add kosher salt and black pepper to taste.
Kitchen Tools
For this recipe you’ll need 2 medium sized baking sheets, or one large baking sheet and parchment paper.
How to Make Roasted Potatoes and Green Beans
Preheat the oven to 400°F. Place the parchment paper on the baking sheet and set aside.
In a small bowl whisk together the olive oil and spices until well combined.
Add the potatoes to a large mixing bowl and pour half of the seasoning mixture over them. Toss until evenly coated in the seasoning.
Add the potatoes to the prepared sheet and roast in the oven for 20 minutes.
While that’s cooking, add the green beans to the mixing bowl and toss with the rest of the seasoning mixture.
Once time is up, add the green beans to the baking sheet, using a spatula to stir them together with the potatoes.
Roast for another 20-25 minutes, or until the potatoes are fork-tender and golden brown.
Recipe Variations
- Add a little extra garlic powder or a few garlic cloves, then sprinkle everything with parmesan cheese when right out of the oven for a garlic parmesan version. This is a good comfort food meal option!
- Try drizzling this with balsamic glaze right out of the oven for a sweet and tangy finish.
- Make this a complete meal by adding some chicken thighs or cut up pieces of sausage to the sheet pan.
- If you’d like this spicy, add a dash of cayenne pepper, hot sauce, or red pepper flakes into the seasoning mixture.
- For a bright flavor, add a squeeze of fresh lemon juice right before roasting.
- Make this a mediterranean style by adding some cherry tomatoes before roasting, then topping it with kalamata olives and crumbled feta cheese right after it comes out of the oven. This one is my favorite combo!
- Try adding other veggies like fresh mushrooms, onion wedges, roasted beets, parsnips, carrots, broccoli, or Brussel sprouts. If you want roasted mushrooms, I recommend using portobello.
Recipe Tip! Try to spread everything out on the sheet pan. If it sits in a pile instead of one layer, the green beans will steam more than roast.
Frequently Asked Questions
The potatoes will take longer to cook, so it’s important to cook them on the baking sheet for 20 minutes before adding the green beans. Once it’s time to add the green beans, use a spatula to toss everything together, which also helps the potatoes cook more evenly as they’re turned about half way through.
Recipe Tip! Make sure to pat your veggies completely dry before tossing them with the seasoning mixture. Water will prevent the olive oil from sticking.
More Delicious Side Dish Recipes
- Roasted Potatoes and Broccoli
- Crispy Garlic Parmesan Roasted Potatoes
- Roasted Balsamic Brussel Sprouts
- Honey Oven Roasted Sweet Potatoes
Storage
Refrigerate leftover potatoes and green beans for 3-4 days in an airtight container.
Freeze leftovers for 2-3 months in a freezer-safe container.
Cooking Tips
- Try to cut everything into evenly sized pieces, so they finish cooking at the same time. I like baby potatoes because you only need to cut them in half, but you can use medium to small red potatoes or gold potatoes and just quarter them.
- I like to line the baking sheet with parchment paper, because it makes cleanup a lot easier. If you don’t have parchment paper, you can grease the baking sheet.
- When you’re roasting vegetables, the cooking temperatures matter if you want the right texture at the end. Wait until your oven fully preheats before putting the sheet pan in, or you’ll end up with steamed vegetables.
- If your seasoning isn’t spreading out easily, it’s ok to drizzle in an extra tablespoon olive oil when tossing the vegetables.
Tried this recipe? ⭐ Leave a review and share what worked best for you—your tips help other home cooks get the same delicious results!
Roasted Potatoes and Green Beans
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 1/2 pounds baby potatoes, washed and cut in half
- 2 pounds green beans, trimmed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Equipment
- 1 extra large sheet pan or two regular sized sheet pans
- 1 large mixing bowl
Instructions
- Preheat the oven to 400°F. Place the parchment paper on the baking sheet and set aside. If needed, pat the vegetables dry with a paper towel.
- In a small bowl whisk together the olive oil and spices until well combined. Add the potatoes to a large mixing bowl and pour half of the seasoning mixture over them. Toss until evenly coated in the seasoning.
- Add the potatoes to the prepared sheet in an even layer and roast in the oven for 20 minutes. While that's cooking, add the green beans to the mixing bowl and toss with the rest of the seasoning mixture.
- Once time is up, add the green beans to the baking sheet, using a spatula to stir them together with the potatoes, and spread them out evenly. Roast for another 20-25 minutes, or until the potatoes are fork-tender and golden brown.
Notes
- Make sure to pat your veggies completely dry before tossing them with the seasoning mixture. Water will prevent the olive oil from sticking.
- Try to spread everything out on the sheet pan. If it sits in a pile instead of one layer, the green beans will steam more than roast.
- Try to cut everything into evenly sized pieces, so they finish cooking at the same time.
- When you’re roasting vegetables, the cooking temperatures matter if you want the right texture at the end. Wait until your oven fully preheats before putting the sheet pan in, or you’ll end up with steamed vegetables.
Nutrition
We are a participant in both the RewardStyle and Amazon Services LLC Associates Program, which are affiliate advertising programs designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com and through RewardStyle.
