Roasted Green Beans and Potatoes are a delicious 30-minute side dish with baby potatoes and fresh green beans roasted with garlic and olive oil until tender and slightly crispy.
Serve with Lemon Chicken with Cream of Chicken Soup or Mustard Pork Tenderloin for a simple weeknight dinner or holiday meal.
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You’re Going to Love This
- Fast and easy side dish for weeknight dinners
- Great side dish recipe that takes 30 minutes with 4 simple ingredients
- Delicious crispy potatoes and tender green beans are a tasty side for any main course
- Simple recipe you can dress up with fresh herbs, grated Parmesan, or even some crispy bacon!
Ingredients
Potatoes. I like to use baby potatoes, aka new potatoes, or a blend of Yukon gold, red, and purple creamer potatoes because they're soft, tender, and need minimal prep.
Fresh green beans. String beans, snap beans ... whatever you call them. Snap or cut the stem ends off the green beans before roasting. If the other ends are rough-looking, trim those too.
Fresh garlic. Fresh garlic easily burns in a hot oven. Add it toward the end of the cooking time to keep it from burning.
Olive oil. If you have some good olive oil, use it in this recipe. With so few ingredients, you'll taste the difference!
Substitutions & Variations
- Waxy, thin-skinned potatoes like Yukon Gold or red potatoes are the best kind of potatoes for roasting, like in this Lipton Onion Soup Roasted Potatoes recipe.
- If you don’t have fresh beans, you can roast frozen green beans without defrosting. Just be sure to cook them past the point of being soft until they’re crispy.
- Toss the uncooked potatoes and green beans with garlic powder before roasting if you don't have fresh garlic. Use ¼ teaspoon per pan.
- Customize to your liking by adding Italian seasoning, onion powder, paprika, red pepper flakes, or any dried herbs and spices -- even pesto -- before roasting.
How to Make Sheet Pan Green Beans and Potatoes
Step 1: Place potatoes on baking sheet. Toss them in oil, salt and pepper, and arrange cut side down in a single layer. Place in preheated oven and roast at 475 for 20 minutes.
Step 2: Place trimmed green beans on a separate baking sheet. Toss in olive oil, salt and black pepper, and arrange in an even layer. Place them in the oven five minutes after the potatoes. Roast green beans for 15 minutes.
Step 3: About ten minutes before green beans and potatoes are done, divide minced garlic between the two pans and give a good stir to coat the vegetables with the garlic.
Step 4: Roast in oven until the potatoes are fork tender and a little crispy and the green beans are crisp-tender and have started to brown.
Step 5: Transfer to a serving plate.
I love to finish it with Maple Tahini Salad Dressing, sliced green onions, and sesame seeds.
Fresh herbs, Parmesan, or smoky bacon bits would also be fabulous!
Expert Tips
- For best results, cut the potatoes into 1-inch thick pieces so they cook evenly and quickly.
- Add the garlic to each pan in the last 10 minutes of cooking to keep it from burning.
- The potatoes have a longer cooking time than the green beans. Stagger placing them in the oven so they will both be done at the same time.
FAQs
No. You can make golden brown, fork tender potatoes by simply roasting them. No need to boil them first.
No. Some people swear by blanching green beans -- by boiling them in water and shocking them in cold water -- before roasting them in the oven. I don’t do this and I love the way the roasted green beans turn out.
This sheet pan potatoes and green beans recipe is best fresh out of the oven. The next day, they'll be a bit softer, but still delicious!
Yes, you can store leftover roasted potatoes and green beans in an airtight container in the freezer for up to three months.
To reheat, warm them in the microwave, over medium heat to medium-high heat on the stove top in a large skillet with a little bit of oil, or in a 400 degree oven until warm and crispy.
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📖 Recipe
Roasted Potatoes and Green Beans
Ingredients
Roasted Potatoes and Green Beans
- 1 ½ pounds baby potatoes
- 1 pound fresh green beans
- ⅓ cup olive oil, divided
- 4 cloves minced garlic, divided
- salt and pepper
Instructions
Roasted Potatoes and Green Beans
- Preheat the oven to 475. Scrub potatoes and cut them into 1-inch thick pieces. Cut the stem ends off the green beans.
- Place the potatoes on a baking sheet. Toss them in ½ of the oil, and salt and pepper. Arrange cut side down in a single layer on the pan. Roast for 20 minutes.
- While the potatoes are cooking, place the green beans on a second baking sheet. Toss in the rest of the olive oil, and salt and pepper. Arrange in an even layer on the baking sheet. Place green beans in oven five minutes after the potatoes. Roast green beans for 15 minutes.
- About ten minutes before the green beans and potatoes are done, divide the garlic between the two pans. Turn the potatoes over and stir the green beans with the garlic.
- Roast in oven until potatoes are fork-tender and a little crispy the green beans are crisp-tender and have started to brown.
- Transfer to a serving plate. Garnish with fresh herbs and Parmesan or a drizzle of Maple Tahini Salad Dressing.
Notes
- Cut the potatoes into 1-inch thick pieces so they cook evenly and quickly.
- Add garlic in the last 10 minutes of cooking to keep it from burning.
- The cooking time on the potatoes is about 5 minutes longer than the green beans. Stagger placing them in the oven so they will both be done at the same time.
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