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!
Servings: 6 servings
Calories: 257kcal
Equipment
- 1 extra large sheet pan or two regular sized sheet pans
- 1 large mixing bowl
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
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
Click on the time in the instructions to add a timer!
Storage
Refrigerate for 3-4 days in an airtight container.
Freeze for 2-3 months in a freezer-safe container.
Cooking Tips
- 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
Calories: 257kcal | Carbohydrates: 44g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 215mg | Potassium: 1125mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1130IU | Vitamin C: 56mg | Calcium: 81mg | Iron: 3mg
