Roasted Green Beans and Potatoes
These Roasted Green Beans and Potatoes will make a great addition to your dinner table. Simple and delicious, it’s the perfect side to add to any meal.
Servings: 4 servings
- 1 ½ lbs. potatoes
- 2 tbsp. olive oil
- ⅓ tsp. salt or to taste
- ½ tsp. pepper
- ½ tbsp. paprika
- ½ tbsp. dried Italian herbs
- 1 lb. green beans, trimmed and cut in half
- ½ tbsp. olive oil
- 3 garlic cloves, minced
- ¼ tsp. salt or to taste
Peel the potatoes and cut them into cubes. Place them in a medium mixing bowl. Add the olive oil, salt, pepper, paprika, and Italian herbs to the potatoes and stir until all of the potatoes are coated with the mixture.
Empty the potatoes from the bowl onto a baking sheet, spreading them out evenly for better cooking. Place them in the oven and bake for 15 minutes at 400°F.
While the potatoes are cooking, take the mixing bowl (no need to wash it after the potatoes) and add the green beans. Add the olive oil, garlic, and salt, then stir them in until the beans are evenly coated.
Take the potatoes out of the oven and add the green beans on top of them. Spread the beans out as well, again for even cooking. Bake the pan of potatoes and green beans for another 25 minutes. Then, they are ready to serve.
HOW TO STORE AND REHEAT
These Roasted Green Beans and Potatoes are a snap to store and reheat for another meal. Just place them in a storage container with an airtight lid. You can refrigerate them for up to 3-5 days after they are made.
When you are ready to reheat them, it is super easy! Just place them in a pan on the stove top with just a little bit more oil. Heat them to your desired temperature, giving a few stirs to help them warm evenly.
Calories: 220kcal | Carbohydrates: 30g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 263mg | Potassium: 956mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1086IU | Vitamin C: 33mg | Calcium: 106mg | Iron: 7mg