Hey, y’all! My Roasted Green Beans and Potatoes is one of those simple side dishes that always seems to make its way back to the table. Tender potatoes and roasted green beans come together in an easy, flavorful dish that pairs well with just about anything.
Whether you’re fixing supper for the family, planning a holiday meal, or need a dependable side for Sunday dinner, this recipe fits right in. It’s simple to make, full of comforting flavor, and one you’ll want to keep in rotation.
Roasted Green Beans and Potatoes
Growing up, green beans were always on the table in one form or another, and this roasted version feels like a simple twist on those familiar flavors. My Roasted Green Beans and Potatoes come together easily, pair with just about any main dish, and make a dependable side when you need something comforting and full of flavor.
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Roasted Green Beans and Potatoes Ingredients
- 1 lb. green beans, trimmed
- 1 lb. baby potatoes, halved (red or golden)
- 3 tbsp. olive oil
- 3 cloves garlic, minced
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- Salt and pepper, to taste
How to Make Roasted Green Beans and Potatoes
- Preheat the oven to 425°F.
- Add the green beans and halved potatoes to a large bowl. Drizzle with olive oil, then add the garlic, thyme, rosemary, salt, and pepper. Toss until evenly coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast for 30–35 minutes, stirring halfway through, until the potatoes are tender and golden and the green beans are lightly crisp.
- Serve warm.
Pro Tips for Making This Recipe
- Spread the vegetables out on the pan so they roast instead of steam.
- Line the baking sheet with parchment paper for easier cleanup and less sticking.
- Add fresh rosemary or thyme after roasting for extra flavor if you have it on hand.
- Finish with a squeeze of lemon juice before serving for a little brightness.
- Add smoked sausage or grilled chicken to turn this side dish into a full meal.
Frequently Asked Questions
You can, but fresh is best for that crispy texture. If you do use frozen, thaw and pat them dry first.
Baby reds or goldens are perfect. They roast up tender and flavorful. Yukon Golds are a great choice, too!
Absolutely! You can toss everything together and keep it in the fridge until you’re ready to roast. Just give it a good stir before popping it in the oven.
Sure can! Just avoid overcrowding your veggies by use two baking sheets so everything roasts evenly.
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Roasted Green Beans and Potatoes
Roasted Green Beans and Potatoes
Ingredients
- 1 lb. green beans trimmed
- 1 lb. baby potatoes halved (red or golden)
- 3 tbsp. olive oil
- 3 cloves garlic minced
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- salt and pepper to taste
Instructions
- Preheat the oven to 425°F.
- Add the green beans and halved potatoes to a large bowl. Drizzle with olive oil, then add the garlic, thyme, rosemary, salt, and pepper. Toss until evenly coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast for 30–35 minutes, stirring halfway through, until the potatoes are tender and golden and the green beans are lightly crisp.
- Serve warm.
Notes
- Spread the vegetables out on the pan so they roast instead of steam.
- Line the baking sheet with parchment paper for easier cleanup and less sticking.
- Add fresh rosemary or thyme after roasting for extra flavor if you have it on hand.
- Finish with a squeeze of lemon juice before serving for a little brightness.
- Add smoked sausage or grilled chicken to turn this side dish into a full meal.
Nutrition
Y'all come back now, ya hear?
My best,
JC
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