Roasted Green Beans and Baby Red Potatoes
Elevate your side dish game with irresistibly crispy roasted green beans and baby red potatoes—a perfect blend of fresh, wholesome vegetables and aromatic herbs. This simple yet flavorful recipe combines tender green beans and buttery potatoes, tossed with olive oil, garlic, rosemary, and thyme, then oven-roasted to perfection for a delicious caramelized finish. A sprinkle of parmesan cheese optional but highly recommended takes the dish to gourmet levels. Ready in just 40 minutes, this crowd-pleasing recipe pairs beautifully with grilled chicken, steak, or even a vegetarian entrée, making it a versatile addition to any meal. Easy to prepare and packed with golden-roasted goodness, it’s a must-try for fans of healthy comfort food.
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Recipe Information
Ingredients
- 1 lb baby red potatoes
- 0.5 lb fresh green beans
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp parmesan cheese, grated (optional)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
Wash and dry the baby red potatoes. Slice them in half, or quarters if they are larger, so they are roughly the same size for even cooking.
Trim and wash the green beans, removing any rough ends.
In a large mixing bowl, combine the baby red potatoes with 2 tablespoons of olive oil, 2 minced garlic cloves, rosemary, thyme, salt, and black pepper. Toss to coat the potatoes evenly.
Spread the potatoes in a single layer on the prepared baking sheet, cut side down. Roast in the preheated oven for 15 minutes.
While the potatoes are roasting, add the green beans to the same mixing bowl. Drizzle with the remaining 1 tablespoon of olive oil and the last minced garlic clove. Toss to coat.
After the potatoes have roasted for 15 minutes, remove the baking sheet from the oven. Flip the potatoes and push them to one side of the pan to make room for the green beans.
Spread the green beans on the empty side of the baking sheet. Return the pan to the oven and roast for another 15 minutes, or until the potatoes are golden and crispy, and the green beans are tender and slightly charred.
If desired, sprinkle the roasted vegetables with grated parmesan cheese before serving for an extra layer of flavor.
Serve warm as a side dish to your favorite main course. Enjoy!
Nutrition Facts
Calories |
837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2141 mg | 93% | |
| Total Carbohydrate | 102.6 g | 37% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 13.9 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2517 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
