Oven-Roasted Potatoes and Green Beans
A perfect balance of comfort and health, these oven-roasted potatoes and green beans are easy to prepare and packed with flavor.
Ingrédients
Vegetables
- 2 cups potatoes, diced (Yukon Gold or red potatoes) Diced into bite-sized pieces
- 2 cups green beans, trimmed (fresh or frozen) Ends trimmed
Flavoring
- 3 cloves garlic, minced
- 2 tablespoons olive oil Can be substituted with vegetable broth for oil-free option
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried herbs (like thyme or rosemary)
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Wash and dice the potatoes into bite-sized pieces.
- Trim the ends of the green beans.
- Mince the garlic.
Cook the Base
- In a large bowl, combine the diced potatoes and trimmed green beans.
- Add the minced garlic to the mix.
Seasoning
- Drizzle in the olive oil.
- Sprinkle the salt, black pepper, paprika, and dried herbs over the top.
- Toss everything together until the vegetables are evenly coated.
Prepare Bake Sheet
- Line a baking sheet with parchment paper.
- Spread the vegetable mixture evenly across the baking sheet.
Roast in the Oven
- Place the baking sheet in the preheated oven.
- Roast for about 25–30 minutes, stirring halfway through.
Check for Doneness
- Check at the 25-minute mark for doneness; potatoes should be tender and golden.
Let Rest
- Remove from the oven and let cool slightly before serving.
Notes
For a flavor boost, marinate the veggies in olive oil and herbs a hour before roasting. Squeeze fresh lemon juice before serving for extra brightness.