Roasted Potatoes Cherry Tomatoes and Green Beans
Elevate your weeknight meals with this vibrant and flavorful Roasted Potatoes, Cherry Tomatoes, and Green Beans recipe. Packed with tender baby potatoes, juicy cherry tomatoes, and crisp green beans, this easy sheet-pan dish is a celebration of simple, wholesome ingredients. Tossed in olive oil, garlic, and a fragrant blend of dried oregano and thyme, then roasted to golden perfection, these vegetables develop irresistible caramelized edges and a savory depth of flavor. Ready in just 50 minutes with minimal prep, this recipe is perfect as a hearty side dish or a light vegetarian main course. Finish with a sprinkle of parmesan cheese for a cheesy, umami-rich garnish, and serve it warm to enjoy the comforting blend of textures and Mediterranean-inspired seasonings. Whether you're feeding guests or looking for an easy family dinner, this roasted veggie medley is guaranteed to impress!
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Recipe Information
Ingredients
- 1 pound baby potatoes
- 1 pint cherry tomatoes
- 9 ounces green beans
- 3 tablespoons olive oil
- 3 garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup parmesan cheese (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil.
Wash and halve the baby potatoes. If they are large, quarter them instead. Place them in a large mixing bowl.
Trim the ends off the green beans and rinse them thoroughly. Add them to the bowl with the potatoes.
Wash the cherry tomatoes and add them to the same bowl.
Mince the garlic cloves finely and add them to the bowl.
Drizzle the olive oil over the vegetables, then sprinkle in the dried oregano, dried thyme, salt, and black pepper.
Toss the vegetables until evenly coated with the olive oil and seasonings.
Spread the vegetables in an even layer on the prepared baking sheet, ensuring the potatoes are cut-side down for maximum crispiness.
Roast in the preheated oven for 20 minutes. Then, remove the baking sheet, toss the vegetables lightly, and return to the oven for an additional 15 minutes or until the potatoes are golden and tender.
Remove the baking sheet from the oven. If desired, sprinkle the roasted vegetables with grated parmesan cheese.
Serve warm as a side dish or enjoy as a light main course.
Nutrition Facts
Calories |
1121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 3635 mg | 158% | |
| Total Carbohydrate | 117.1 g | 43% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 19.5 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 890 mg | 68% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3270 mg | 70% | |
*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.
