Green Beans and Potatoes
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!
Servings: 5
Calories: 204kcal
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
Note: If using frozen green beans, make sure to thaw completely before baking, otherwise they won't be properly cooked.
Refrigerate for up to 5 days.
Freeze for up to 3 months.
Nutrition
Calories: 204kcal | Carbohydrates: 29g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 478mg | Potassium: 728mg | Fiber: 5g | Sugar: 3g | Vitamin A: 474IU | Vitamin C: 36mg | Calcium: 47mg | Iron: 2mg