Description

This recipe for Roasted Green Beans and Potatoes offers a delicious and easy way to enjoy perfectly roasted vegetables with flavorful herbs and spices. Featuring a combination of baby potatoes and fresh green beans tossed with olive oil, garlic, and aromatic herbs, this dish is roasted to a tender and crispy perfection. Optional lemon juice and Parmesan cheese add a bright and savory finishing touch, making it a versatile side ideal for any meal.

Ingredients

Scale

Vegetables

1 pound fresh green beans, trimmed
1 pound baby potatoes, halved

Seasonings

3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried thyme or rosemary
1/2 teaspoon paprika
Salt, to taste
Black pepper, to taste

Optional Ingredients

1 tablespoon lemon juice
2 tablespoons grated Parmesan cheese

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Instructions

Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
Combine the vegetables: In a large bowl, place the trimmed green beans and halved baby potatoes.
Add oil and seasonings: Drizzle the olive oil over the vegetables, then add the minced garlic, dried thyme or rosemary, paprika, salt, and black pepper.
Toss to coat: Thoroughly toss the green beans and potatoes until all pieces are evenly coated with the oil and seasoning mixture.
Arrange on baking sheet: Spread the coated vegetables out in a single layer on the prepared baking sheet to ensure even roasting.
Roast the vegetables: Place the baking sheet in the preheated oven and roast for 30 to 35 minutes, stirring halfway through cooking. Roast until the potatoes are tender and lightly golden and the green beans are slightly crispy.
Add finishing touches: Remove the vegetables from the oven, then drizzle with lemon juice if using, and sprinkle the grated Parmesan cheese over the top for extra flavor.
Serve warm: Transfer the roasted green beans and potatoes to a serving dish and enjoy immediately while warm.

Notes

For extra crispiness, make sure to spread the vegetables out in a single layer without overcrowding the pan.
Using baby potatoes ensures quicker cooking and a tender texture.
You can substitute dried thyme with rosemary or other favorite dried herbs according to your preference.
Try adding a sprinkle of red pepper flakes for a spicy kick.
Parmesan cheese is optional but adds a nice savory depth to the dish.