How to Make Roasted Green Beans and Potatoes
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
Prepare the Potatoes:
In a large mixing bowl, toss halved baby potatoes with:
2 tablespoons olive oil
Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
Spread them on the prepared baking sheet in a single layer. Roast for 25 minutes.
Prepare the Green Beans:
While the potatoes are roasting, toss the green beans in the same bowl with:
Remaining ½ tablespoon olive oil
Minced garlic
½ teaspoon salt
¼ teaspoon black pepper
Combine and Finish Roasting:
When the potatoes are done, remove the pan from the oven.
Add green beans on top of the potatoes, toss together with tongs, and spread evenly.
Roast for another 15–20 minutes until potatoes are tender and beans are crisp-tender.
Expert Tips
Even Cuts: Slice potatoes evenly for uniform cooking.
Prep Ahead: Wash and chop veggies in advance.
Lemon Zest: Add a bit for a fresh citrusy kick.
Parmesan: Sprinkle cheese during the last 5 minutes for extra flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a pan on the stovetop or in the oven.
Nutrition (Per Serving)
Calories: 166 kcal
Carbohydrates: 26g
Protein: 4g
Fat: 6g
Sodium: 399mg
Fiber: 5g
Vitamin C: 32mg
Iron: 2mg
How to Make Roasted Green Beans and Potatoes
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
Prepare the Potatoes:
In a large mixing bowl, toss halved baby potatoes with:
2 tablespoons olive oil
Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
Spread them on the prepared baking sheet in a single layer. Roast for 25 minutes.
Prepare the Green Beans:
While the potatoes are roasting, toss the green beans in the same bowl with:
Remaining ½ tablespoon olive oil
Minced garlic
½ teaspoon salt
¼ teaspoon black pepper
Combine and Finish Roasting:
When the potatoes are done, remove the pan from the oven.
Add green beans on top of the potatoes, toss together with tongs, and spread evenly.
Roast for another 15–20 minutes until potatoes are tender and beans are crisp-tender.
Expert Tips
Even Cuts: Slice potatoes evenly for uniform cooking.
Prep Ahead: Wash and chop veggies in advance.
Lemon Zest: Add a bit for a fresh citrusy kick.
Parmesan: Sprinkle cheese during the last 5 minutes for extra flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a pan on the stovetop or in the oven.
Nutrition (Per Serving)
Calories: 166 kcal
Carbohydrates: 26g
Protein: 4g
Fat: 6g
Sodium: 399mg
Fiber: 5g
Vitamin C: 32mg
Iron: 2mg
