Description
Tender roasted potatoes and crisp green beans seasoned with herbs and garlic, cooked together in one pan for an easy, flavorful side dish.
Ingredients
Scale
- 2 pounds small red potatoes, halved or quartered
- 1½ pounds fresh green beans, trimmed
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 medium yellow onion, sliced
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 2 tablespoons fresh lemon juice
- ¼ cup fresh parsley, chopped
Instructions
- 1. Preheat oven to 425°F. Cut potatoes into uniform 1-inch chunks.
- 2. Trim green beans by removing stem ends.
- 3. Heat olive oil in large oven-safe skillet over medium-high heat. Add potatoes cut side down.
- 4. Cook potatoes 5-7 minutes without moving to develop golden crust.
- 5. Add onion and cook 3-4 minutes until softened.
- 6. Stir in garlic, thyme, and rosemary, cooking 30 seconds until fragrant.
- 7. Add green beans, salt, and pepper, tossing to combine.
- 8. Transfer to oven and roast 20-25 minutes, stirring once halfway through.
- 9. Remove and drizzle with lemon juice, sprinkle with parsley.
Notes
Store leftovers up to 4 days refrigerated. Reheat in 350°F oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 6g
- Sodium: 400mg
- Fat: 7g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 4g