Roasted Potatoes and Green Beans

5 from 1 vote

Roasted potatoes and green beans are a tasty side dish for holidays or weeknight dinners the whole family will love. Easy 4-ingredient recipe you can make in about 30 minutes.

Prep Time10

Cook Time20

Course: Appetizer, Salad, Side Dish

Cuisine: American

Servings:

Calories: 165kcal

Author: Cara Lanz

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.

Nutrition