Sheet Pan Roasted Green Beans and Potatoes is a flavorful blend of tender roasted potatoes and crispy green beans. It’s a great side dish to pair with any meal.
These Roasted green beans and potatoes are super easy, have minimal prep, and taste amazing. Plus, it’s healthy too! Whether you’re busy or want a quick and delicious side dish, this recipe is perfect. It’s a no-fuss meal that the whole family will love!
Do you love easy side dish recipes with simple ingredients? Check out Crack Green Beans or Instant Pot Collard Greens
Jump to:
Ingredients
This is an overview of the ingredients that you need to make this recipe. You can find the full list of ingredients in the printable recipe card at the bottom of this post.
- Green beans add a nice, bright color and a crunchy texture that goes really well with the soft potatoes.
- Baby Potatoes have a vibrant color and a crunchy texture that perfectly contrasts with the soft, roasted potatoes. You can also use fingerling potatoes.
- Olive oil helps the green beans and potatoes brown nicely, adding a subtle flavor. Using good olive oil will also enhance the dish’s overall taste.
- Garlic: For the best results, use fresh garlic cloves. When minced and mixed with olive oil, garlic releases its full potential, coating each vegetable piece with its savory goodness.
- Thyme: This herb pairs wonderfully with green beans and potatoes, enhancing their natural flavors.
- Rosemary: Its piney aroma and robust flavor make it a perfect match for roasted potatoes.
- Salt and pepper: A simple seasoning of sea salt and freshly ground black pepper enhances this dish’s other flavors.
Instructions
This is an overview of the steps needed to make this recipe. The full instructions are available in the recipe card.
Step 1: Combine the green beans and halved potatoes in a large mixing bowl.
Step 2: Drizzle with olive oil, then add minced garlic, thyme, rosemary, salt, and pepper.
Step 3: Spread the vegetables in an even layer on a baking sheet.
Step 4: Cook. Stir halfway until the potatoes are golden brown and tender and the green beans are slightly crispy.
Storage
Storage – Store any leftover roasted green beans and potatoes in an airtight container in the refrigerator. They should stay fresh for 3-4 days, making this perfect for meal prep.
Freezing – You can also freeze the roasted vegetables in a freezer-safe container for up to 3 months.
Reheating – Place them on a baking sheet and bake at 350 degrees Fahrenheit for 10-15 minutes.
Wendy’s Tips
- Pick the Right Pan: A strong Sheet pan helps cook the veggies evenly. If you have a pan with edges, that’s even better because it keeps everything from sliding off. This Sheet pan has great reviews.
- Don’t Pile It On: Spread the green beans and potatoes in a single layer on the pan. They’ll steam and get soggy instead of crispy if they’re too close.
- Try New Flavors: After roasting, add a squeeze of lemon juice for some freshness or sprinkle Parmesan cheese on top for a cheesy twist.
- Herbs: Dried herbs are used for this recipe, but if you would rather have fresh herbs, just make sure to add them in the last few minutes of cooking.
- Adding other veggies: This recipe is just a starting point! Add vegetables like carrots, peppers, or Brussels sprouts to the mix. Just make sure they are cut into similar sizes for even cooking.
What To Serve With Sheet Pan Roasted Green Beans and Potatoes
Grilled Chicken: Roasted green beans and potatoes taste awesome with grilled chicken. The smoky flavor of the chicken goes well with the roasted veggies. You can check out these Chicken Skewers in the Oven recipe.
Quinoa Salad: For a lighter meal, try serving the veggies with quinoa salad. The quinoa’s nutty taste goes great with the roasted garlic and herbs.
Salmon Fillets: Roasted green beans and potatoes are perfect with baked or grilled salmon. The rich salmon pairs nicely with the crispy veggies. This Honey-Glazed Salmon recipe would be perfect!
FAQs
While fresh green beans give the best results, you can use frozen green beans in a pinch. Just be sure to thaw and pat them dry before roasting to prevent them from becoming soggy.
Lining your baking sheet with parchment paper or a silicone baking mat can help prevent sticking. Make sure to also coat your vegetables well with olive oil.
Sheet Pan Roasted Green Beans and Potatoes
Equipment
- Large bowl
- Sheet pan
Ingredients
- 1 pound green beans trimmed
- 1 pound baby potatoes halved (red or golden)
- 3 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the green beans and halved potatoes.
- Drizzle with olive oil, then add minced garlic, thyme, rosemary, salt, and pepper. Toss until the vegetables are evenly coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the potatoes are golden and tender and the green beans are slightly crispy.
- Remove from the oven and serve warm.
Nutrition
More Side Dish Recipes
Looking for side dish recipes like this? Try these:
Leave a Reply