roasted green beans and potatoes
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roasted green beans and potatoes
Roasted Potatoes and green beans are a delicious addition to any meal with chicken, beef or fish. You need just a few simple ingredients for this easy side dish!
INGREDIENTS
FOR THE POTATOES
- 1 ½ lbs mini potatoes, sliced in half or quarters
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- A few turns freshly ground black pepper
FOR THE BEANS
- 1 lb green beans, trimmed and cut in half
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
GARNISH
- ⅓ cup freshly grated parmesan cheese (optional; omit for vegan or use vegan parm)
- chopped fresh parsley (optional )
INSTRUCTIONS
- Preheat the oven to 400 °F and line a large baking sheet with parchment paper (optional, but I line the pan for easier cleanup).
- In a large bowl, toss the sliced baby potatoes with the olive oil, Italian seasoning, kosher salt and pepper. Place in an even layer on the baking sheet and roast for 20 minutes.
- In the same bowl, toss the green beans with the olive oil, garlic powder and kosher salt. Set aside.
- After the first 20 minutes of roasting is done, remove the baking sheet from the oven and turn the potatoes. Add the green beans in an even layer around the potatoes and return to the baking sheet to the oven. Roast for another 25 minutes, or until the potatoes are soft in the middle and the beans are fork tender.
- When the roasting is done, sprinkle the potatoes and green beans with freshly grated parmesan and chopped fresh parsley, if desired. Serve immediately. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.
roasted green beans and potatoes recipe
Roasted Potatoes & Green Beans are a hearty and healthy side dish recipe that is perfect for an easy family dinner!
INGREDIENTS
- 1 1/2 pounds Yukon potatoes
- 1 pound green bean, trimmed
- 1/4 cup olive oil
- 2 tablespoons garlic, minced
- 2 tablespoons dried rosemary
- 1 tablespoon dried parsley
- 1 small onion, chopped
- salt and pepper to taste
INSTRUCTIONS
- Preheat the oven to 375°F.
- Chop potatoes into even sized pieces and add to a bowl with cold water. Add the green beans to a bowl with cold water as well. Soak potatoes and beans for about 10 minutes.
- In a small bowl, mix oil, salt, pepper, onion, garlic, rosemary and parsley together.
- Drain the potatoes and green beans. Transfer potatoes to a baking dish and pour 2/3 of the oil and onion mixture over the potatoes. Toss the potatoes so they are well coated with oil. Bake at 375°F for 30 minutes.
- Use the remaining 1/3 of oil and onion mixture to marinate green beans while the potatoes are in the oven.
- After 30 minutes, remove potatoes from the oven. Using oven mitts, carefully mix green beans in a baking dish. Be careful not to burn yourself. Bake for an additional 20 minutes.
- Remove the green beans and potatoes from the oven when potatoes are crispy. Serve immediately.
Roasted Garlic Potatoes and Green Beans
These roasted garlic potatoes and green beans will make a great addition to your dinner table. Try our roasted potatoes and green beans asap!
Ingredients
- 1 pound (450 g) fresh green beans, washed and trimmed (stringless if possible)
- 1 pound (450 g) baby potatoes, washed and halved
- 1/4 cup (60ml) olive oil
- 1 teaspoon garlic powder
- 6 large cloves of garlic finely chopped or minced
- 1 teaspoon salt and 1 teaspoon fresh cracked black pepper, or to taste
- 1 tablespoon Italian seasoning
- Fresh chopped parsley, for garnish
Direction
1. To make the roasted garlic potatoes and green beans: Preheat your oven to 400ºF (200°C).
2. In a large pot, boil halved baby potatoes for 8 minutes. At 6 minutes, throw the fresh green beans in boiling water with the potatoes for the last 2 minutes. Drain potatoes and green beans and transfer to a large bowl.
3. Add garlic powder, minced garlic, salt, black pepper, and Italian seasoning and toss to combine with green beans and potatoes.
4. Spread the prepared green beans and baby potatoes on a baking sheet in one single layer and roast for 20-25 minutes, stirring halfway through. Remove roasted garlic potatoes and green beans from the oven, transfer to a serving plate and serve immediately, garnished with fresh chopped parsley. Enjoy!
What Type of Potato Should I Use?
I almost always use red potatoes in this recipe. They’re easy to find, and I know they work great.
It’s best to use a more firm and waxy potatoes, as those typically will hold their shape best during roasting and not turn into mashed potatoes on you.
These would include potatoes such as Yukon gold, baby or new potatoes, or fingerling potatoes.
Should I pre-soak my potatoes before roasting them?
Soaking potatoes in cold water before roasting helps remove some of the starchiness from the potatoes. This will also help them crisp nicely.
When cooking potatoes with green beans I would recommend a quick soak, just to help the potatoes cook a little easier with green beans.
Remember to drain excess water off the potatoes before mixing with green beans and the oil.
How long do I roast potatoes and green beans?
Roasted Potatoes and Green Beans recipe bakes in two stages. First, place green beans, onion, and raw bacon in a 425ºF oven for 20 minutes.
As the bacon cooks the grease drippings start to brown the potatoes and onions.
Remove the pan from the oven, add fresh green beans, and return to baking for another 20-25 minutes.
How to Roast Vegetables?
- Preheat oven to 400 degrees.
- In a large bowl toss together potatoes, carrots with 2 1/2 Tbsp olive oil, thyme, rosemary and season with salt and pepper to taste.
- Spread onto a rimmed 18 by 13-inch baking sheet. Roast in preheated oven 20 minutes.
- Toss green beans in bowl with remaining 1/2 Tbsp olive oil, sprinkle with salt.
- Add to baking sheet with other veggies, add garlic and toss everything and spread into an even layer.
- Roast until all of the veggies are tender and slightly browned, about 20 minutes longer.
Roasted Green Beans, Mushrooms, & Sweet Potatoes
Enjoy some ever-popular crispy French’s fried onions on Roasted Green Beans, Mushrooms, & Sweet Potatoes: A fresh alternative to green bean casserole.
Ingredients
- 16 oz fresh green beans trimmed & halved
- 8 oz white mushrooms halved (or in thirds, if larger)
- 1 medium sweet potato peeled and cubed
- 3 Tbsp olive oil
- 1.5 Tbsp balsamic vinegar
- 2 tsp minced garlic about 4 cloves
- 1 tsp thyme
- 1 tsp rosemary crushed slightly between your fingers
- Sea salt to taste
- Black pepper to taste
- 1/4 cup shredded Parmesan
- 1 cup French’s fried onions or store brand equivalent
Instructions
- Preheat your oven to 400 degrees.
- Trim & halve the green beans, cut up the mushrooms, and peel & cube the sweet potato.
- Toss the cut veggies in a large bowl with the olive oil, balsamic vinegar, garlic, and seasonings until nicely coated.
- Spread out the seasoned vegetables on a rimmed baking sheet, then roast at 400 degrees for 20 minutes.
- Stir your veggies, then top them evenly with the Parmesan and French’s fried onions.
- Roast at 400 degrees for another 5 minutes, or until veggies are tender.
- Broil on high for two minutes to brown, and enjoy!
roasted green beans and potatoes and carrots
Ingredients
- 24 oz. Tasteful Selections® potatoes
- 2 medium carrots, halved lengthwise and cut into 2″ pieces
- 3 tbsp. olive oil, divided
- 1 tbsp. fresh rosemary
- 4 cloves minced garlic
- 1 tsp. onion powder
- Salt and pepper, to taste
- 8 oz. fresh green beans, ends trimmed and halved
Instructions
Tips for Roasted Vegetables
- Cut each separate type of veggie about the same size as each other so they roast evenly.
- Use olive oil so they don’t dry up.
- Season. Vegetables really benefit from a light seasoning, fresh herbs, spices, garlic, shallots, onions are all great choices. And don’t skip the salt.
- Vegetables vary in roasting time needed. So that’s why here we wait to add green beans because they don’t need as much time as larger and harder potatoes and carrots.
- Use a fairly high heat when roasting vegetables so they can brown and get a little color. Also a dark pan encourages browning so use one if you’ve got it.
VARIATIONS
Change up the seasoning. I use Italian seasoning for convenience, but you could also use a tablespoon of finely chopped fresh herbs like thyme and rosemary.
Use regular potatoes. If you don’t have mini potatoes, simply chop regular yellow potatoes into the same size (about an inch to inch-and-a-half thick). Your choice whether to peel them!
Drizzle with herb butter. Skip the Italian seasoning before roasting, and toss the cooked potatoes and green beans with a mixture of 2 tablespoons melted unsalted butter and 1-1.5 tablespoons chopped fresh herbs, after cooking. You’ll still need to use olive oil for roasting.
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