Roasted Potatoes and Green Beans for the Table

I’m truly excited about sharing these roasted potatoes and green beans with you all today! It’s one of those recipes that I’ve made countless times and my go-to side dish when I need something unfussy that pairs well with almost anything. It may not be the fanciest, but it’s surely one of the tastiest! In fact, someone at the table has a bad habit of picking the veggies right off the baking sheet before I can get them into a serving bowl!

If you’re looking for a simple, yet well-seasoned roasted vegetable recipe that pairs well with a variety of proteins, look no further because this is simply that.

Ingredients needed

This dish is straightforward and effortless to throw together. Here’s what you’ll be needing:

• Potatoes. I recommend using small Yukon gold potatoes for extra crispiness and pleasing flavor, but you could also use red potatoes (or truly any potato you have on hand).
• Green beans. Raw, sautéed, in a Thanksgiving green bean casserole — green beans have always been one of my go-to veggies! But roasting green beans? Well, that completely takes them to the next level. They become beautifully caramelized with a crisp and slightly crunchy exterior and tender interior.
• Olive oil. Coats the veggies for cooking and helps the seasonings stick to them.
• Flavorings. The seasoning mix is a simple blend of salt, dried rosemary and minced garlic. It’s a simple, yet savory combo and truly takes these green beans and potatoes to the next level of deliciousness.

How for this method

Even though this dish tastes standout and is a major crowdpleaser, it’s truly quite straightforward to make. Once you’ve prepped the green beans and potatoes, the recipe is pretty much hands off. Here’s the simple method:

Full, printable recipe at the bottom of the page.

1. Season and pre-cook the potatoes. Place the potatoes in a large bowl and add in 1 ½ tablespoons of olive oil, half of the sea salt + half of the rosemary and 1 tablespoon of minced garlic. Toss to combine so that the potatoes are fully coated. Spread the potatoes on a large baking tray in an even layer and bake for 20 minutes.
2. Season the green beans. In the same large bowl, combine the green beans with the remaining ingredients: 1 ½ tablespoons of olive oil, 1 tablespoon of garlic, half of the sea salt + rosemary. Toss to coat and add to the tray with the potatoes, spreading everything out so that there’s minimal overlap.
3. Roast. Place in the oven and bake for 20-25 minutes until the potatoes are golden brown and everything is fork tender.
4. Serve. Garnish with black pepper to taste and fresh parsley. ENJOY!

Shortcut suggestions

• Buy pre-washed and trimmed beans (usually labeled as “Ready to Eat Green Beans” or “Washed & Ready to Eat“) to save time. These packages of prepared beans are usually in the produce section of the grocery store with other prepared vegetables.
• Use pre-minced garlic to cut down on some chopping time.

Tips for recipe success

• Use fresh vegetables. While frozen green beans and potatoes work, they’ll never get quite as crisp or nearly as well-seasoned as fresh veggies. I always recommend using fresh when roasting.
• Use a LARGE sheet pan. The more space the green beans and potatoes have, the better they roast. If the vegetables are overlapping on the sheet pan they end up steaming instead of roasting. If they steam, they’ll end up soggy instead of deliciously caramelized.
• Line the pan with parchment paper. The parchment paper allows vegetables to roast much more evenly. Without parchment paper, the exterior edges of the potatoes can become overly brown, while the interior remains hard.

Flavor variations

Worth a second batch these veggies as-is, but if you want something extra, below are a few ideas:

• Add some spice. A sprinkle of red pepper flakes will add some nice heat.
• Parmesan cheese. Sprinkle the green beans and potatoes with about 1/4 cup finely grated fresh parmesan cheese right out of the oven. The cheese will melt beautifully into the dish.
• Fresh herbs. Once cooked, I like to sprinkle fresh chopped parsley over the top for garnish, but simply about any fresh herbs you have on hand will pair nicely.

Serving ideas

• Roasted potatoes and green beans are an straightforward, flavor-packed side dish that complements only about any main course. Serve them alongside grilled chicken, steak or fish. These also pair nicely with vegetarian and vegan meat alternatives.
• They’re even great for breakfast paired with scrambled eggs or an omelette.
• These potatoes and green beans are an memorable alternative to French fries and work well with any dishes you’d enjoy fries with.

Storing and reheating

Oven-roasted veggies are dependable enjoyed immediately. Over time, they start to lose texture and flavor. If you do have leftovers, let them cool to room temperature and then store them in an airtight container in the fridge for 3 to 5 days.

To reheat leftovers, re-bake the potatoes and green beans until crisp. Spread out on a baking sheet, drizzle them with a touch more oil, and bake them at 450 degrees for 5-6 minutes or until crispy.

Alternatively, you can also reheat them on the stove top. Simply add them to a cast-iron skillet (or your regular non-stick pan) with a small amount of olive oil, and cook until crisp and warmed through.

More flavor-packed side dish recipes to try:

• Unfussy Baked Artichokes
• Sautéed Cremini Mushrooms
• Air Fryer Carrot Fries
• Vegan Creamed Corn
• Sautéed Napa Cabbage
• Rosemary Fried Potatoes