Simple & Delicious: Roasted Green Beans and Baby Red Potatoes

This recipe for roasted green beans and baby red potatoes is a weeknight dinner hero. It’s incredibly easy to prepare, requires minimal ingredients, and delivers maximum flavor. The roasting process brings out the natural sweetness of the potatoes and gives the green beans a delightful crisp-tender texture. Plus, cleanup is a breeze! This dish is also naturally gluten-free, vegan (if you use olive oil), and can be easily adapted to suit your dietary needs and preferences. So, grab your baking sheet and let’s get roasting!

Why You’ll Love This Recipe

* **Simple Ingredients:** You likely already have most of these ingredients in your pantry.
* **Quick and Easy:** Minimal prep time and a hands-off cooking method make this a perfect weeknight meal.
* **Delicious Flavor:** Roasting enhances the natural flavors of the vegetables, creating a satisfying and tasty side dish or light meal.
* **Versatile:** Easily customize with your favorite herbs, spices, and seasonings.
* **Healthy:** Packed with nutrients and fiber from the green beans and potatoes.
* **Easy Clean-up:** One pan means less to wash!

Ingredients You’ll Need

* 1 pound baby red potatoes, halved or quartered if large
* 1 pound green beans, trimmed
* 3 tablespoons olive oil (or your preferred cooking oil)
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 teaspoon dried thyme
* 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
* Salt and freshly ground black pepper to taste
* Optional: 1 tablespoon balsamic vinegar (for drizzling after roasting)
* Optional: Fresh parsley or chives, chopped (for garnish)

Equipment You’ll Need

* Large baking sheet
* Large bowl
* Measuring spoons
* Knife and cutting board

Step-by-Step Instructions

Here’s a detailed guide to help you make the perfect roasted green beans and baby red potatoes:

Step 1: Prepare the Potatoes

1. **Wash the potatoes:** Thoroughly wash the baby red potatoes under cold running water to remove any dirt or debris. There’s no need to peel them, as the skin is thin and adds nutrients and texture.
2. **Halve or quarter the potatoes:** Depending on the size of your potatoes, halve them if they are small or quarter them if they are larger. The goal is to have all the potato pieces roughly the same size so they cook evenly. Place the cut potatoes in a large bowl.

Step 2: Prepare the Green Beans

1. **Wash the green beans:** Rinse the green beans under cold running water to remove any dirt or debris.
2. **Trim the green beans:** Trim the ends of the green beans. You can either snap them off with your fingers or use a knife to cut them. Add the trimmed green beans to the bowl with the potatoes.

Step 3: Season the Vegetables

1. **Add olive oil:** Drizzle the olive oil over the potatoes and green beans in the bowl. Make sure all the vegetables are coated evenly with the oil. Olive oil helps the vegetables roast properly and adds flavor.
2. **Add seasonings:** Sprinkle the garlic powder, onion powder, dried thyme, red pepper flakes (if using), salt, and pepper over the vegetables.
3. **Toss to coat:** Use your hands or a large spoon to toss the vegetables thoroughly until they are evenly coated with the oil and seasonings. This ensures that every piece is flavorful and cooks properly.

Step 4: Roast the Vegetables

1. **Preheat the oven:** Preheat your oven to 400°F (200°C). Make sure your oven is fully preheated before putting the vegetables in to ensure even cooking.
2. **Arrange on the baking sheet:** Spread the seasoned potatoes and green beans in a single layer on a large baking sheet. Avoid overcrowding the baking sheet, as this will steam the vegetables instead of roasting them. If necessary, use two baking sheets.
3. **Roast:** Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the potatoes are tender and slightly browned and the green beans are crisp-tender. Halfway through the roasting time, about 10-12 minutes in, flip the vegetables with a spatula to ensure even browning on all sides.

Step 5: Serve and Enjoy

1. **Check for doneness:** Use a fork to test the potatoes for doneness. They should be easily pierced and tender. The green beans should be crisp-tender and slightly browned.
2. **Optional: Drizzle with balsamic vinegar:** If desired, drizzle the roasted vegetables with a tablespoon of balsamic vinegar for a touch of sweetness and acidity. This adds a wonderful depth of flavor.
3. **Garnish (optional):** Sprinkle with fresh chopped parsley or chives for a pop of color and freshness.
4. **Serve immediately:** Serve the roasted green beans and baby red potatoes immediately as a side dish or a light meal. They pair well with grilled chicken, fish, or tofu.

Tips for Perfect Roasting

* **Don’t overcrowd the pan:** Overcrowding the baking sheet will steam the vegetables instead of roasting them. Use two baking sheets if necessary.
* **Use high heat:** Roasting at a high temperature (400°F/200°C) ensures that the vegetables get nicely browned and caramelized.
* **Toss halfway through:** Flipping the vegetables halfway through the roasting time ensures even browning on all sides.
* **Don’t be afraid to experiment with seasonings:** Feel free to adjust the seasonings to your liking. Try adding different herbs, spices, or even a squeeze of lemon juice.
* **Use fresh ingredients:** Fresh green beans and baby red potatoes will yield the best results.
* **Preheat the oven fully:** Ensure the oven is fully preheated before placing the baking sheet inside for optimal cooking results.

Variations and Add-ins

* **Add other vegetables:** Feel free to add other vegetables to the mix, such as bell peppers, onions, carrots, or broccoli.
* **Use different herbs and spices:** Experiment with different herbs and spices, such as rosemary, oregano, paprika, or cumin.
* **Add protein:** Toss in some cooked chicken sausage, chickpeas, or tofu for a more substantial meal.
* **Add cheese:** Sprinkle with Parmesan cheese or crumbled feta cheese during the last few minutes of roasting.
* **Make it spicy:** Add more red pepper flakes or a pinch of cayenne pepper for extra heat.
* **Lemon herb variation:** Add zest and juice of one lemon, along with fresh rosemary, for a bright and flavorful twist.

Serving Suggestions

This roasted green beans and baby red potatoes dish is incredibly versatile and can be served in a variety of ways:

* **Side dish:** Serve as a side dish with grilled chicken, fish, steak, or tofu.
* **Light meal:** Enjoy as a light meal on its own, or add a side salad or some crusty bread.
* **Potluck dish:** Bring to a potluck or barbecue – it’s always a crowd-pleaser!
* **Meal prep:** Prepare ahead of time and store in the refrigerator for easy lunches or dinners.
* **Add to salads:** Let cool and top a salad for a burst of flavor.

Make-Ahead Instructions

This recipe can be easily made ahead of time:

* **Prepare the vegetables:** Wash, trim, and cut the potatoes and green beans up to 24 hours in advance. Store them in an airtight container in the refrigerator.
* **Season the vegetables:** Toss the vegetables with the olive oil and seasonings up to 24 hours in advance. Store them in an airtight container in the refrigerator.
* **Roast just before serving:** When you’re ready to eat, preheat the oven and roast the vegetables as directed.

Storage Instructions

* **Refrigerate:** Store leftover roasted green beans and baby red potatoes in an airtight container in the refrigerator for up to 3-4 days.
* **Reheat:** Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat them in a skillet over medium heat or in the microwave.
* **Freezing is not recommended:** The texture of the potatoes and green beans may become mushy after freezing.

Nutritional Information (Approximate)

(Per serving, based on 4 servings)

* Calories: Approximately 200-250
* Fat: 10-15g
* Saturated Fat: 1-2g
* Cholesterol: 0mg
* Sodium: Varies depending on salt added
* Carbohydrates: 25-30g
* Fiber: 5-7g
* Sugar: 3-5g
* Protein: 5-7g

*Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.*

Recipe Card

Here’s a printable recipe card for your convenience:

**Roasted Green Beans and Baby Red Potatoes**

**Yields:** 4 servings
**Prep time:** 10 minutes
**Cook time:** 25 minutes

**Ingredients:**

* 1 pound baby red potatoes, halved or quartered if large
* 1 pound green beans, trimmed
* 3 tablespoons olive oil
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 teaspoon dried thyme
* 1/4 teaspoon red pepper flakes (optional)
* Salt and pepper to taste
* Optional: 1 tablespoon balsamic vinegar
* Optional: Fresh parsley or chives, chopped

**Instructions:**

1. Preheat oven to 400°F (200°C).
2. Wash and prepare potatoes and green beans.
3. In a large bowl, toss potatoes and green beans with olive oil, garlic powder, onion powder, thyme, red pepper flakes (if using), salt, and pepper.
4. Spread vegetables in a single layer on a baking sheet.
5. Roast for 20-25 minutes, flipping halfway through, until potatoes are tender and green beans are crisp-tender.
6. Optional: Drizzle with balsamic vinegar and garnish with fresh herbs.
7. Serve immediately and enjoy!

Enjoy!

This roasted green beans and baby red potatoes recipe is a simple, delicious, and healthy way to enjoy fresh vegetables. It’s perfect for a quick weeknight meal or a side dish for any occasion. Experiment with different seasonings and variations to create your own signature version. Happy roasting!