Roasted Green Beans and Potatoes

5 from 2 votes

Roasted Green Beans and Potatoes

Prepare two sides at once by roasting green beans and potatoes on one sheet pan. If you time things just right, you’ll be rewarded with perfectly caramelized green beans and crisp-yet-creamy potatoes–a perfect pairing for holiday dinners or quick weeknight meals.

Prep Time10

Cook Time45

Total Time1

Course: Side Dish

Cuisine: American

Keyword: healthy

Servings: people

Author: Marissa Stevens

Ingredients

1 pound Yukon Gold potatoes cut into 1-inch pieces
4 tablespoons olive oil divided
1 tablespoon minced fresh rosemary
Kosher salt and freshly ground black pepper to taste
1 pound green beans cut into florets of similar size
2 cloves garlic minced

Instructions

Preheat oven to 425 °F (218 °C).
Line a rimmed baking sheet with parchment paper.
Place potatoes in a large bowl and drizzle with 2 tablespoons of the olive oil, sprinkle rosemary over and season to taste with salt and pepper; toss to coat. Spread in an even layer over half of the prepared baking sheet. Bake 25 minutes.
Meanwhile, in a large pot, place a steamer basket over 1-inch of water and bring to boil. Add green beans in an even layer; cover and steam just until bright green, about 3 minutes. Transfer green beans to a large bowl; drizzle with remaining 2 tablespoons olive oil and add garlic. Season with salt and pepper and toss toss to combine.
When potatoes have roasted for 25 minutes, remove from oven and stir. Spread the seasoned green beans in an even layer on the other half of the baking sheet. Bake 15-18 minutes until potatoes and green beans are tender with crispy edges.
Remove from oven; gently stir to combine green beans and potatoes. Taste for seasoning and add more salt and pepper if desired. Transfer to serving bowl or platter and serve hot.

Nutrition

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