Easy oven roasted green beans and potatoes coated in olive oil with a mixture of simple spices, baked to perfection. Ready in under an hour!
Roasted potatoes and green beans are SUPER versatile and is a great easy potato side dish for the holidays, or any weeknight dinner for that matter. It's a very forgiving recipe. We love to add cheese, chopped bacon, or onions to add more flavor and switch things up.
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Potatoes and green beans take 35-40 minutes to bake, and they're great served with Creamy Pepperjack Stuffed Chicken Breast and Garlic Cheddar Drop Biscuits, or even ham with orange glaze.
Oh, and BACON. It's a delicious addition. This is pretty similar spice mixture as Sheet Pan Chicken Sausage and Veggies, but without the addition of chicken.
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What To Expect
- Taste: Salt & pepper are the first things that you taste, then the onion and garlic.
- Ease: It's as simple as coating the veggies in olive oil, seasonings, and then baking!
- Time: They take 5ish minutes to prep, and 35-40 to bake.
🛒 Key Ingredients
- Potatoes - golden baby potatoes are used for this recipe, but really almost any variety of potatoes will work.
- Seasonings - I kept it easy and simple with salt & pepper, garlic and onion powder, and a little parsley. See the variations below for suggestions to customize it!
- Green Beans - Use fresh or frozen (and thawed), NOT canned for this recipe. Canned beans are already fully cooked and would turn mushy.
See the recipe card below for full information on ingredients and quantities.
✏️ Substitutions & Variations
- Baby Potatoes can be switched with sweet potatoes, russet, Idaho, red, or even a mix of colored potatoes.
- To add more flavor, add a pinch of your favorite herbs! Thyme, oregano, rosemary and sage are all herbs that would taste amazing on these veggies.
- ADD CHEESE for more happiness. Our favorite is grated parmesan cheese on top right before serving.
- Adding bacon or ham is a no brainer, just fry up 8-10 pieces and chop them up to crumble on top before serving.
- Switch up the veggies - carrots, parsnips, or another root vegetable would work well in place of the potatoes. Add onions for more flavor.
- Add lemon zest or a squeeze of lemon juice for a pop of flavor!
- Add a drizzle of balsamic glaze for a fancy and delicious spin.
🧑🍳 Instructions
Make sure to preheat the oven to 375℉ before prepping your green beans and potatoes! I'll walk you through the steps of how to roast green beans and potatoes.
- Step 1. Wash potatoes and green beans, slice potatoes into 1 inch quarters and snip any stems off of ends of green beans.
- Step 2. Place on a large baking sheet and drizzle with olive oil and minced garlic. Toss with spoons or hands to coat the veggies in olive oil.
- Step 3. In a small bowl combine salt, pepper, onion powder, and parsley.
- Step 4. Sprinkle seasonings over all veggies, tossing to coat them evenly.
- Step 5. Bake for 35-40 minutes, make sure to take the veggies out at the 20 minute mark to stir them, then place them back in the oven for the last 15-20 minutes. Test with a fork for doneness.
📌 Top Tips & Hacks
- If you use frozen green beans, make sure to thaw them completely before baking, otherwise they won't cook properly.
- You CAN use garlic powder, but minced garlic adds a little more moisture to the green beans and potatoes and helps prevent them getting too crispy.
❓Frequently Asked Questions
Yes! These are super easy to bake ahead and warm up when you're ready to serve them.
Refrigerate: up to 5 days
Freeze: up to 3 months
- Basic seasonings to add more flavor are garlic, onion powder, salt, and pepper. You could also add more aromatic herbs like oregano, thyme, or sage.
- Balsamic glaze or lemon juice for a pop of bright acidic flavor.
Yes! just combine all of the ingredients in a crockpot and set it to low for 4-5 hours. Make sure to test them with a fork to make sure they're cooked through.
🍽️ More Delicious Side Dishes
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📝 Printable Recipe
Green Beans and Potatoes
Ingredients
- 1.5 lb baby potatoes
- 12 oz fresh green beans
- 3 Tablespoons olive oil
- 1 Tablespoon minced garlic
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
Instructions
- Preheat oven to 375 ℉.
- Wash potatoes and green beans, slice potatoes into 1 inch quarters and snip any stems off of ends of green beans.
- Place on a large baking sheet and drizzle with olive oil and minced garlic. Toss with spoons or hands to coat the veggies in olive oil.
- In a small bowl combine salt, pepper, onion powder, and parsley.
- Sprinkle seasonings over all veggies, tossing to coat them evenly.
- Bake for 35-40 minutes, make sure to take the veggies out at the 20 minute mark to stir them, then place them back in the oven for the last 15-20 minutes. Test with a fork for doneness.
Notes
Nutrition
Hi, I'm Sara!
Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.
Ray says
Easy to make we made it twice and used russet once and gold potatoes. We rinsed off the green beans first and I think the extra water helped them not dry out too fast the second time. Otherwise just make sure you put enough olive oil