Roasted Green Beans and Potatoes
Roasted Green Beans and Potatoes, an easy roasted veggie and potato combo that’s tasty as a side dish or a topping for salads and bowls. Just 5 ingredients and 30 minutes to cook!
If you love potatoes and green beans, combine them and roast them together! These cooked veggies are versatile and ideal for meal prep. Enjoy them as a simple side dish, or as a topping for salads and bowls!
👉 Ready to make roasted green beans and potatoes? Let’s do it!
- Green beans: one pound of green beans will yield about 3 cups of trimmed, cut beans
- Potatoes: one pound of potatoes; any type will do, but we like waxy potatoes like red or new
- Garlic cloves: use fresh garlic cloves, cut into thin slices
- Olive oil: this will make your roasted veggies crispy and more flavorful
- Salt and pepper: add according to taste
- Recommended tools: sheet pan, knife set, cutting board
🥣 Recipe instructions (with step-by-step photos)
1️⃣ Step One: Prep vegetables
First, preheat your oven to 400 degrees F (200 C). Wash and dry your vegetables before cutting them.
- To cut green beans: Cut the ends off of the beans if desired, then cut into 1 inches pieces per bean.
- To cut potatoes: Cut any spuds from the potatoes, then cut into 1 inch pieces.
👉 Prepping tip! Cut your green beans and potatoes into similarly sized pieces. This will help them roast evenly and give them extra crunch.
2️⃣ Step Two: Season vegetables and add to baking sheet
Place prepared vegetables on a sheet pan or roasting pan.
Drizzle olive oil over the vegetables, then toss with your hands or a spatula. Season with salt and pepper to taste, and add sliced garlic on top.
👉 Pro tip: Keep the green beans and potatoes separated on the baking sheet so that if the green beans cook faster you can remove them and continue to cook the potatoes.
3️⃣ Step Three: Roast vegetables
Bake the vegetables in the oven for about 20 minutes or until lightly browned. The green beans should still have some crispiness to them (overcooking will cause them to be mushy).
To ensure even roasting, stir the green beans and potatoes halfway through cooking time. Remove the green beans and continue cooking the potatoes until they are golden brown.
Remove the pan from the oven. Serve your vegetables immediately if using as a side dish, or let them cool and then use as a topping for salads or bowls.
💡 Ideas for seasoning
This simple roasted vegetables recipe is delicious using just garlic, salt, and pepper. To mix it up, here are some more seasoning ideas:
- Give it some citrus flair: add a fresh twist to your veggies with citrus peel and lemon or lime juice
- Use fresh herbs: top your veggies with seasonal herbs and/or toasted nuts
- Add some spiciness: if you like it hot, toss your veggies with hot pepper sauce, or top with red pepper flakes
🧊 How to store leftovers
- Fridge storage: Store your leftover green beans and potatoes in an airtight container in the fridge for up to 3-4 days.
- Freezer storage: To maintain the ****best flavor and texture, we recommend that you do not freeze and reheat this dish.
♻️ Sustainable kitchen + cooking tips
We love reducing food waste at Fork in the Road, and we know you do too! Here are some helpful sustainable kitchen tips for making this recipe:
Eat potatoes and green beans in season! The best time to make this recipe is when both vegetables are in season! In most areas of the U.S., potatoes is available in late summer and early fall. The availability of fresh green beans varies according to where you live. For example, in California, green beans are in season during all but the winter months. If you live in the northeast, they are most fresh during summer months only. Click here to find out when produce is in season where you live.
👉 More potatoes and green bean recipes
Can’t get enough roasted green beans and potatoes? We’ve got you covered:
- Roasted Cauliflower and Green Beans
- Roasted Potatoes and Asparagus
- Roasted Brussels Sprouts and Green Beans
- Roasted Brussels Sprouts and Potatoes
Roasted Green Beans and Potatoes
- 1 pound green beans
- 1 pound potatoes, red, new, etc.
- 2 cloves garlic, thinly sliced
- 2 tablespoons olive oil
- 1 pinch salt and pepper
- Prep vegetables: Preheat oven to 400 degrees (200 C). Wash and strain the green beans. Trim the ends off (if desired), then chop into large bite sized pieces. Wash the potatoes and remove any spuds, then cut into 1 inch pieces.
- Roast vegetables: Arrange the potatoes and green beans on a roasting pan. Drizzle vegetables with olive oil, tossing them to evenly coat. Top with garlic slices, salt, and pepper. Place sheet pan in the oven. Bake for 15 minutes, then stir vegetables, and bake an additional 10 minutes.
- Serve vegetables: Remove pan from oven. If preparing a side dish, serve vegetables immediately. If preparing as a salad or bowl topping, let vegetables cool first.
- Tools needed: sheet pan, knife set, cutting board
- Prep ahead: Wash, dry, and cut the green beans and potatoes in advance if you’d like to minimize prep time on cooking day. To use vegetables as a topping for salads or bowls, roast them up to three days ahead.
- Storing leftovers: Your vegetables will stay fresh in an airtight container in the fridge for 3-4 days. For best flavor and texture, do not freeze and reheat.
- Nutrition notes: Nutrition information is estimated for the ingredients in the recipe, and does not include additional spices or flavorings. Roasted green beans and potatoes are a good source of fiber, vitamin A, vitamin C, and potassium.