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Roasted Green Beans and Potatoes

A delightful side dish that combines tender baby potatoes and crisp-tender green beans, enhanced with garlic and herbs for perfect flavor.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 pound fresh green beans, trimmed Use fresh produce for best taste.
  • 1 pound baby potatoes, halved Soaking in water for 30 minutes can enhance texture.
Seasonings
  • 3 tablespoons olive oil Use extra virgin oil for richer flavor.
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme or rosemary Experiment with different herbs.
  • 1/2 teaspoon paprika
Optional Ingredients
  • 1 tablespoon lemon juice Adds brightness if used.
  • 2 tablespoons grated Parmesan cheese Sprinkle for creaminess if desired.

Method
 

Preparation
  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine green beans and halved potatoes.
  3. Drizzle with olive oil and add minced garlic, dried herbs, paprika, salt, and black pepper.
  4. Toss until the vegetables are evenly coated.
Cooking
  1. Spread the vegetables in a single layer on the prepared baking sheet.
  2. Roast for 30–35 minutes, stirring halfway through, until potatoes are tender and lightly golden and green beans are slightly crispy.
Finishing Touches
  1. Remove from the oven, drizzle with lemon juice if using, and sprinkle with Parmesan cheese if desired.
  2. Serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet to avoid sogginess.