Roasted potatoes and green beans couldn’t be easier to make with baby potatoes, green beans, olive oil, garlic, salt, and pepper. A simple tahini dressing with pure maple syrup, orange juice, and garlic dresses it up into an extra special holiday side dish.
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You’re going to love this
Super simple roasted vegetables. Toss potatoes and green beans in olive oil, salt and pepper. Roast. Add garlic. How easy is that?
Full of flavor. The maple tahini dressing is creamy and nutty, with warm maple flavor, and a hit of bright citrus and red pepper. You can drizzle it over the potatoes and green beans, or serve it on the side as a dipping sauce.
Make ahead. You can make the tahini dressing a couple of days ahead of time, so on the day you serve it, you can just throw the potatoes and green beans in the oven.
Quick roasted potatoes and green beans. Cranking up the oven to 475 gets these veggies roasted tout suite (aka, right now!). As in — the potatoes and green beans are both done in twenty minutes.
Ingredient Notes & Substitutions
Roasted Potatoes and Green Beans
Roasted Potatoes and Green Beans come together with just a few simple ingredients.
Baby potatoes. You can really roast any kind of potato, but ideally, it won’t be anything that’s too starchy (think good ol’ russets). Something with a thin skin like a red potato or Yukon Gold is perfect. And they don’t have to be baby potatoes, just cut them to the same size and you’ll be good to go!
Green beans. Fresh green beans are best for roasting to a soft crisp-tender. But if frozen green beans are all you can get your hands on, you can absolutely make them work — and you don’t even need to thaw them first. Here’s my trick for roasting green beans. Cook them past the point of being soft. Because there’s going to be a point where you open the oven and see sad, soggy green beans. Don’t take them out. Keep going until they’re crispy.
Olive oil. Olive oil is a great oil for roasting because you can use it at a fairly high temperature. You can also use avocado oil or grapeseed oil.
Fresh garlic. I went round and round on whether or not to use fresh garlic in this recipe. Because it can easily burn. I thought about using garlic powder, which would absolutely work, but I really wanted the little bits of garlic. So I added it halfway through the roasting process, when I had to turn the potatoes and green beans over anyway. But if you don’t have/don’t like/don’t want to use fresh garlic, you can use ⅛ teaspoon of garlic powder for every clove of garlic.
Maple Tahini Dressing
You can drizzle Maple Tahini Dressing over the top of your roasted vegetables or use it as a dipping sauce. There are no wrong answers.
Tahini sauce. If you’re not familiar with tahini, it’s like peanut butter, except it’s made with sesame seeds. So it has a really mild, nutty flavor. You can use a mild nut butter, like almond butter, cashew butter, or sunflower seed butter. And if you’re not feeling the whole nutty flavor thing, you could even just use Greek yogurt.
Maple syrup. Maple syrup adds some sweetness, but you can use honey or even a little brown sugar.
Orange juice and zest. I used the juice of a whole orange and about half the zest. Because the juice is mild, I used it to add flavor and also thin the dressing. You can substitute lemon or lime juice, but since their flavors are bolder, you may want to add just a couple of tablespoons and use water to thin.
Fresh minced garlic. Fresh garlic adds texture as well as bright, crisp, almost spiciness — a nice counterbalance to the nutty tahini. Garlic powder won’t deliver on all the same fronts, but you can use ⅛ teaspoon if that’s all you have.
Dijon mustard. Since I chose not to go with lemon or lime juice for a tart component, I added Dijon mustard. It’s so mellow and smooth. If you don’t have Dijon, you can use a stone ground mustard or spicy brown. Or really, just a dash of vinegar. And if you’re using lemon or lime juice, you can leave it out.
Red pepper flakes. The little kick of heat from red pepper is nice in this maple tahini dressing. If you’re not into spicy, you can use less or leave it out. If you’re fresh out of red pepper flakes, you can substitute cayenne pepper or sriracha.
Wondering what else to make? Try these!
Recipe Essentials
NordicWare Baking Sheets
Oxo whisk
How to Make Roasted Potatoes and Green Beans with Maple Tahini Dressing
Preheat the oven to 475.
Scrub the potatoes and halve or quarter them, as needed, so they are all equally sized. Place the potatoes in an even layer on a baking sheet. Toss the potatoes in ½ of the oil and liberally add salt and pepper. Place in the oven. Total roasting time for the potatoes is 20 minutes.
Trim the ends off the green beans, as needed. Place them in an even layer on a baking sheet. Toss the green beans in the rest of the olive oil and liberally season with salt and pepper. Place them in the oven five minutes after the potatoes. Total roasting time for the green beans is 15 minutes.
When there are about ten minutes left: Add ½ of the garlic to the potatoes and turn the potatoes over on the pan. Return to the oven. Add the other ½ of the garlic to the green beans and stir them around on the pan.
Return to the oven and continue to roast until the potatoes are fork-tender and the green beans have started to brown.
Make the maple tahini dressing.
How to Make Maple Tahini Dressing
In a small bowl, add the tahini, maple syrup, Dijon mustard, minced garlic, red pepper flakes, salt, and pepper, and orange zest. Add the orange juice a couple of tablespoons at a time and stir until it reaches a smooth, drizzling consistency. If necessary, you can add a little water.
Set the maple tahini aside. Or if you are making it in advance, cover it and refrigerate.
Serve the roasted potatoes and green beans with a drizzle of maple tahini dressing, and, if desired, chopped walnuts, sliced green onions, parsley, and sesame seeds.
Store leftover roasted vegetables tightly covered in the refrigerator for about a week. The maple tahini dressing will also last about a week in the fridge.
Roasted Potatoes and Green Beans with Maple Tahini Dressing
Ingredients
Roasted Potatoes and Green Beans
- 1 ½ pounds baby potatoes
- 1 pound fresh green beans
- ⅓ cup olive oil
- 4 cloves minced garlic
- salt and pepper
Maple Tahini Dressing
- ¼ cup tahini
- 1 ½ tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 orange, juice and zest
- 1 clove minced garlic
- ½ teaspoon red pepper flakes
- salt and pepper
To Serve
- chopped walnuts
- sliced green onions
- chopped parsley
- sesame seeds
Instructions
Roasted Potatoes and Green Beans
- Preheat the oven to 475.
- Scrub the potatoes and halve or quarter them, as needed, so they are all equally sized. Place the potatoes in an even layer on a baking sheet. Toss the potatoes in ½ of the oil and liberally add salt and pepper. Place in the oven. Total roasting time for the potatoes will be 20 minutes.
- Trim the ends off the green beans, as needed. Place them in an even layer on a baking sheet. Toss the green beans in the rest of the olive oil and liberally season with salt and pepper. Place them in the oven five minutes after the potatoes. Total roasting time for the green beans will be 15 minutes.
- When there are about ten minutes left: Add ½ of the garlic to the potatoes and turn the potatoes over on the pan. Return to the oven. Add the other ½ of the garlic to the green beans and stir them around on the pan. Return to the oven and continue to roast until the potatoes are fork-tender and the green beans have started to brown.
- Serve the roasted potatoes and green beans with a drizzle of maple tahini dressing, and, if desired, chopped walnuts, sliced green onions, parsley, and sesame seeds.
Maple Tahini Dressing
- In a small bowl, add the tahini, maple syrup, Dijon mustard, minced garlic, red pepper flakes, salt, and pepper, and orange zest. Add the orange juice a couple of tablespoons at a time and stir until it reaches a smooth, drizzling consistency. If necessary, you can add a little water.
Nutrition
Roasted potatoes and green beans FAQs
No. Many people swear by boiling potatoes before roasting them to get potatoes that are browner and crispier on the outside. Maybe because I use soft, tender little baby potatoes, I don’t find this step necessary.
No. Some people swear by blanching green beans before roasting them in the oven. Blanching just means boiling them in water and shocking them in cold water — essentially partially cooking them. I don’t do this and I love the way the green beans turn out.
Yes, but...Roasted potatoes and green beans will be best fresh out of the oven. The flavor won’t necessarily change if you make them ahead of time, but the texture will. The potatoes and green beans will get softer as they sit in the refrigerator.
Yes! You can make the tahini dressing a few days ahead and store it tightly covered in the refrigerator. It will thicken as it gets cold, so let it come to room temperature before serving.
Yes, you can store roasted potatoes and green beans in the freezer for up to three months. You should know, however, that the texture and color may be affected by freezing, thawing, and recooking.
You can reheat leftover roasted potatoes and green beans in the oven or microwave. A 400 degree oven for about 20 minutes or so will do the best job and crisping things back up again, so that’s what I’d recommend.
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