Plate of oven-roasted potatoes and green beans seasoned and ready to serve.

Oven-Roasted Potatoes and Green Beans

BySavannah Brooks
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why make this recipe

Oven-roasted potatoes and green beans are a delicious and easy side dish perfect for any meal. This recipe brings out the natural flavors of the vegetables, making them tender and crunchy. It is not only tasty but also very simple to prepare, making it ideal for busy weeknights or special occasions. Plus, it’s a great way to add some healthy greens to your plate!

how to make Oven-Roasted Potatoes and Green Beans

Ingredients :

  • Potatoes
  • Green beans
  • Garlic
  • Olive oil
  • Salt
  • Pepper
  • Seasonings (e.g., thyme, rosemary)

Directions :

  1. Preheat the oven to 425°F (220°C).
  2. Wash and cut the potatoes into bite-sized pieces.
  3. Trim the ends of the green beans.
  4. In a bowl, toss the potatoes and green beans with olive oil, minced garlic, salt, pepper, and any desired seasonings.
  5. Spread the vegetables on a baking sheet in a single layer.
  6. Roast in the oven for 20-25 minutes, or until the potatoes are tender and golden brown, stirring halfway through.
  7. Serve hot as a side dish.

how to serve Oven-Roasted Potatoes and Green Beans

Oven-roasted potatoes and green beans are best served warm. You can present them in a bowl or on a platter. They pair well with many main dishes, including grilled chicken, fish, or steak. For an extra touch, sprinkle some fresh herbs or grated cheese on top before serving.

how to store Oven-Roasted Potatoes and Green Beans

If you have leftovers, let the roasted vegetables cool completely. Store them in an airtight container in the refrigerator for up to three days. You can reheat them in the oven or microwave before serving again.

tips to make Oven-Roasted Potatoes and Green Beans

  • Cut the potatoes into similar sizes for even cooking.
  • Use fresh garlic for a stronger flavor.
  • Feel free to mix in other vegetables like carrots or bell peppers for variety.
  • Don’t overcrowd the baking sheet; this helps the veggies roast evenly.

variation

You can make this recipe even more exciting by adding a squeeze of lemon juice before serving or tossing in some grated cheese during the last few minutes of roasting.

FAQs

1. Can I use frozen green beans?
Yes, you can use frozen green beans. Just be sure to thaw and drain them before tossing with the potatoes.

2. What can I use instead of olive oil?
You can use other oils like vegetable oil or avocado oil if you prefer.

3. How can I make this dish spicy?
Add a pinch of red pepper flakes or sprinkle some cayenne pepper on the vegetables before roasting for a spicy kick.

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Oven-Roasted Potatoes and Green Beans

  • Author: admin
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Diet: Vegan
Print Recipe

Description

A delicious and easy side dish featuring tender and crunchy oven-roasted potatoes and green beans.

Ingredients

  • Potatoes
  • Green beans
  • Garlic
  • Olive oil
  • Salt
  • Pepper
  • Seasonings (e.g., thyme, rosemary)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Wash and cut the potatoes into bite-sized pieces.
  3. Trim the ends of the green beans.
  4. In a bowl, toss the potatoes and green beans with olive oil, minced garlic, salt, pepper, and any desired seasonings.
  5. Spread the vegetables on a baking sheet in a single layer.
  6. Roast in the oven for 20-25 minutes, or until the potatoes are tender and golden brown, stirring halfway through.
  7. Serve hot as a side dish.

Notes

For an extra touch, sprinkle fresh herbs or grated cheese on top before serving. Store leftovers in an airtight container for up to three days.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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