These Roasted Green Beans and Potatoes are savory, crispy, and so easy to make! The ingredients are super simple, and the recipe requires minimal work. They make a great vegan side dish for any dinner or lunch, and they're perfect for meal prep!
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Why You'll Love These Green Beans and Potatoes
Crispy and flavorful - The potatoes get crispy and caramelized, and the green beans get charred while staying juicy. The seasoning is very simple but packs a punch! All you need is garlic and onion powder, sea salt, pepper, Italian seasoning, and chili flakes. It's spicy, garlicky, and savory. The perfect side for fall and winter!
Delicious with any meal - You can serve this recipe as a side with your Thanksgiving dinner to change things up, but it's simple enough to make for a weeknight dinner! It can be served with chicken, fish, steak, or any meat, and so much more! Plus, if you have leftovers, I highly recommend trying them with eggs in the morning! It's SUCH a good combo!
Ingredients
- Potatoes - Yukon Gold potatoes are my favorite variety for roasting, but you can use practically any yellow potatoes. Young baby potatoes, fingerling potatoes, or red potatoes would all be great here as well!
- Green beans - Fresh green beans are ideal here, but you can use frozen as well. I recommend thawing them at room temperature when you start prepping your potatoes and patting them dry with a paper towel before adding them to the pan.
- Spices - The spices are very simple but give the veggies a ton of flavor. I'm using a mix of garlic powder, onion powder, Italian seasoning (homemade or store-bought), fine sea salt, freshly ground black pepper, and chili flakes (which are optional if you don't want any heat).
- Avocado oil - My go-to for cooking, baking, and roasting is always avocado oil, so I always have it on hand. If you don't, you can use any neutral-tasting high-smoke-point cooking oil you'd normally use.
Variations and Substitutions
- Chili flakes - If you don't want any heat, you can skip the chili flakes. If you want to add more, you can add a pinch of cayenne to the seasoning mix or just add more chili flakes!
- Frozen green beans - While I recommend fresh green beans, you can use frozen ones in a pinch. I recommend defrosting them at least a little bit first to avoid them stopping the potatoes from cooking when you add them to the pan. I also have a separate recipe for Roasted Frozen Green Beans.
- Parmesan cheese - Sprinkle on some parmesan or pecorino for the last couple of minutes of cooking, like I did with my Roasted Potatoes and Broccoli. It adds saltiness and a different layer of flavor.
- Fresh herbs - Finish the roasted veggies with some finely chopped fresh parsley, chives, or thyme for more color and flavor.
Step-by-Step Instructions
- Preheat your oven to 425°F and prepare a large sheet pan lined with parchment paper.
- In a small bowl, whisk together avocado oil, Italian seasoning, garlic powder, onion powder, sea salt, black pepper, and chili flakes if using.
- Dice your potatoes and dry them using a paper towel. This is an important step to get them extra crispy.
- Add diced yellow potatoes to your prepared sheet pan and drizzle with half of the oil mixture.
- Toss to coat well and spread the potatoes to make sure they all have enough space.
- Roast in the preheated oven for 15 minutes.
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- While the potatoes are roasting, add lemon zest to the remaining oil mixture.
- Take the baking sheet out of the oven, flip the potatoes, and push them over to one side of the pan.
- Add green beans and toss them with the remaining oil.
- Roast for another 15 minutes.
- Finish the roasted vegetables with a squeeze of lemon and enjoy!
Serving Suggestions
- Protein - While these veggies are my favorite with roasted or grilled salmon or chicken, they go with practically any protein, from steak to tofu, you can't go wrong! They're delicious with burgers.
- Salads or bowls - Add these to a bowl of quinoa, other roasted or fresh veggies, a good serving of this Roasted Garlic Hummus or this Tzatziki Cucumber Salad. For protein, salmon or chicken is perfect!
- Savory breakfast - This might sound strange, but the leftovers are perfect for breakfast or brunch with an egg or two on the side! I reheat them right in the pan with a sunny-side-up egg, and it makes such a good, balanced breakfast.
Storing and Reheating
Storing: Store any leftovers in an airtight container in the fridge for up to 3-4 days. I don't recommend freezing these; the texture wouldn't be the same.
Reheating: You can reheat the veggies in a non-stick skillet with a splash of water or on a baking sheet lined with parchment paper in a preheated oven at 300°F for 10 minutes or until warmed through.
FAQs
I recommend using fresh, but frozen will work in a pinch. I recommend defrosting them a little bit first and patting them dry. I wouldn't do this if I were roasting them on their own, but I recommend this to avoid cooling down the potatoes and stopping them from cooking, and releasing water.
Other Green Bean or Potato Recipes
If you wan to try other green bean sides or similar roasted potato sides, check out any of the four recipes below! The garlic parmesan green beans are especially my favorite! To see all the latest sides, head over to Side Dishes.
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Have you tried these Roasted Green Beans and Potatoes? Please leave a star rating and let me know how it went in the comments below!
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Print📖 Recipe
Roasted Green Beans and Potatoes
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 3-4
- Category: Sides
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
These Roasted Green Beans and Potatoes are savory, crispy, and so easy to make! They make a great vegan side dish for any dinner or lunch, and they're perfect for meal prep!
Ingredients
- 2 tbsp avocado oil (or other neutral cooking oil)
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp fine sea salt
- ½ tsp freshly ground black pepper
- ½ tsp chili flakes (optional)
- 1 lb yellow potatoes, peeled and diced
- ½-1 lb green beans, ends removed
- ½ tsp fresh lemon zest
- A squeeze of lemon
Instructions
- Preheat your oven to 425°F and prepare a large baking sheet lined with parchment paper.
- In a small bowl, whisk together avocado oil, Italian seasoning, garlic powder, onion powder, sea salt, black pepper, and chili flakes if using.
- Dice your potatoes and dry them using a paper towel. This is an important step to get them extra crispy.
- Add diced yellow potatoes to your prepared baking sheet and drizzle with half of the oil mixture.
- Toss to coat well and spread the potatoes to make sure they all have enough space.
- Roast in the preheated oven for 15 minutes.
- While the potatoes are roasting, add lemon zest to the remaining oil mixture.
- Take the baking sheet out of the oven, flip the potatoes, and push them over to one side of the pan.
- Add green beans and toss them with the remaining oil.
- Roast for another 15 minutes.
- Finish the roasted vegetables with a squeeze of lemon and enjoy!
Notes
Storing: Store any leftovers in an airtight container in the fridge for up to 3-4 days.
Choose a large pan: The more spread out the vegetables are on your baking sheet, the crisper they will get, especially the potatoes. If they’re too close together or overlapping, they will steam rather than roast.
Parchment paper: You don’t have to use parchment paper if you prefer not to, but I find potatoes tend to stick to the pan sometimes, so I usually do.
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