Oven Roasted Green Beans and Potatoes
User Reviews
5
Oven Roasted Green Beans and Potatoes
Description
Oven Roasted Green Beans and Potatoes is a straightforward vegetable side that highlights fresh green beans and baby potatoes tossed in olive oil, Italian seasoning, salt, pepper, and minced garlic. The potatoes are halved then roasted initially to ensure they become tender and develop a lightly golden surface. Adding the green beans partway through allows them to cook until tender yet retain some crispness. The garlic mingles with the vegetables, imparting aromatic depth without overpowering.
The texture balance between the soft, roasted potatoes and the slightly firm green beans adds variety. Roasting also helps develop a gentle caramelization on the potatoes' edges, enhancing flavor. This dish pairs well with roasted or grilled meats or can complement a vegetarian plate.
Storing leftovers in a sealed container keeps the flavors fresh for up to three days, making it practical for meal prep or refrigerated side dishes. Reheating can be done gently to preserve the texture of the green beans and avoid over-softening.
Ingredients
- 1 1/2 pounds baby potato cut in half
- 2 1/2 tablespoons extra virgin olive oil divided
- 1/2 tablespoon Italian seasoning
- 1 teaspoon kosher salt divided
- 3/4 teaspoon black pepper divided
- 1 pound green beans trimmed, French
- 3 to 4 garlic minced, cloves
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- Toss the halved baby potatoes together with 2 tablespoons olive oil, Italian seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large mixing bowl until well coated. Transfer the potatoes to a baking sheet lined with parchment paper, spreading them in an even layer. Roast for 25 minutes.
- While the potatoes are roasting, add the beans to the same mixing bowl. Drizzle on the remaining olive oil, garlic, salt and pepper, tossing to coat.
- When the potato timer goes off, remove the baking sheet from the oven and place the green beans on top of them. Use tongs to toss the beans and potatoes together, spread everything in an even layer, and return the sheet to the oven. Continue to roast for another 15 to 20 minutes until the potatoes are cooked through and the beans are tender-crisp.
Notes
- Store leftovers in a sealed container in the refrigerator for up to 3 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 399mg | 17% |
| Potassium | 652mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 532IU | 11% |
| Vitamin C | 32mg | 36% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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