This easy roasted green beans and potatoes recipe is a go-to classic for holiday dinners and busy weeknights alike! Sweet, crisp green beans and tender potatoes are lightly tossed in olive oil, garlic, rosemary, and a pinch of salt and pepper, then roasted to golden perfection. It’s one of the most appetizing and colorful sheet pan vegetable sides you’ll ever make—and it pairs well with just about everything.
If you’re looking for a no-fuss, flavorful side, this roast green beans and potatoes recipe is a perfect choice. It takes just a few simple ingredients—green beans, potatoes, herbs, and olive oil—and transforms them into a warm, savory dish that brings color and texture to any plate. It’s also a great way to make a veggie side that feels hearty enough for dinner or festive enough for holiday gatherings.
The beauty of roasted potatoes and green beans is how easy they are to customize. You can toss in other vegetables like carrots or red onions, add spices like paprika or thyme, or even top with a sprinkle of grated Parmesan cheese. Want to make it a one-pan meal? Add sliced sausage or chicken thighs to the tray and roast everything together. The result is a delicious, well-rounded dish that’s ready in under 40 minutes and easy to love.
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Why We Love Roast Green Beans and Potatoes
- You can make a lot all at once — perfect for the holidays when you need to cook for your entire family.
- They’re an easy one-pan recipe!
While they take a bit of time, they’re very simple and just require a little shimmying in the pan before they’re ready. - You can accommodate all dietary needs.
Just like our soup with acorn squash, you can enjoy natural, seasonal flavors in the best way with vegetarian sides.
Ingredient Notes and Substitutions
- Potatoes: For the best results, use small potatoes so that you can cut them uniformly. The best spuds for roasting are those with thin skins, also known as waxy. Baby red, yellow (gold), or even fingerling are great choices. Thicker-skinned spuds like russets have more starch, so they don’t hold up or maintain their shape as well once exposed to high heat. They also take on a rather pasty, gummy texture.
- Green beans: We recommend only using fresh produce for sheet pan roasted vegetables. Frozen veggies are better suited for recipes with a shorter cook time, like steamed broccoli in Instant Pot or Instant Pot green beans recipe.
- Olive oil: We suggest using good-quality extra virgin olive oil.
- Minced garlic: It’s best not to use garlic powder – there isn’t anything that comes close to the flavor of freshly roasted garlic cloves!
🎯 TFN Pro Tip
If you don’t have olive oil, use a cooking oil with a very high smoke point and neutral flavor. Good alternatives are peanut, sunflower, or avocado oil.
Recipe Variations
- Cheesy version: After roasting, sprinkle parmesan cheese over the top for a crispy, cheesy finish.
- Garlic and herb: Add minced garlic, fresh parsley, rosemary, and thyme for a bold, herbaceous flavor.
- Spicy kick: Toss the potatoes and green beans with paprika, black pepper, and a pinch of red pepper flakes before roasting.
- Lemon zest twist: Stir in lemon zest and a drizzle of fresh lemon juice after roasting for a bright, citrusy flavor.
- Bacon & onion: Cook crispy bacon separately and mix it in with the roasted vegetables for a smoky, savory touch.
Equipment Used in this Recipe
- Sharp knife
- Large mixing bowl
- Large spoon
- Rimmed baking sheet
- Fork
- Spatula
- Large serving dish
How To Make Roasted Potatoes and Green Beans
- For even roasting, cut everything into similar-sized pieces.
Do your best to keep the sizes of the vegetables similar enough that they finish roasting at the same time. There’s not much worse than a pan full of burnt green beans and raw potato!
- Arrange sheet pan roasted vegetables in a single layer.
If the potatoes and green beans are all piled up on one another, you’re bound to have some raw centers and burnt skins. Spacing them out on the pan also makes it easier to flip the veggies throughout the roasting process.
- Flip the vegetables regularly while roasting.
The total cooking time will vary depending on your oven, but expect about 50 minutes or so for perfectly roasted green beans and potatoes. During the cook time, flip the vegetables every 15 minutes to ensure even cooking.
- Cook until everything is fork-tender.
With roasted green beans, it’s easy to gauge doneness by sight. Spuds? Not so much.
The easiest way to know for sure is by sticking a fork into the center of one of the largest pieces.
If the fork meets resistance, then the sheet pan veggies probably need more time in the oven.
This being said, you don’t want to wait until the fork slides through like butter! Just a little resistance is the sweet spot.
Serving Suggestions
These roasted potatoes and green beans pair well with a variety of main dishes! Serve it alongside grilled chicken, steak, or roasted salmon for a complete meal. It’s also a great side for burgers, pork chops, or a hearty vegetarian spread. Pair these flavorful green beans and potatoes with a creamy main dish like creamy chicken gnocchi for a comforting and well-rounded meal.
Add a glass of white wine or iced tea for a light and refreshing dinner. For a comforting meal, enjoy it with homemade meatloaf, mashed sweet potatoes, or a bowl of creamy soup.
For appetizers, start with a crisp garden salad or a bowl of tomato basil soup. Serve with a refreshing beverage like iced tea or a light white wine. To finish, a classic dessert such as lemon bars or a warm apple crisp complements the meal perfectly. This combination creates a delicious balance of flavors and textures!
Recipe FAQs
Blanching is typically done to partially cook veggies that you would typically eat raw, like broccoli or carrots.
Since we’re oven roasting potatoes and green beans, blanching is not necessary. In fact, softening them beforehand can result in them becoming soggy in the oven.
Be sure to start with dry vegetables, as excess moisture can cause them to steam instead of becoming crispy and roasted.
Additionally, overcrowding the pan can cause some to overcook while others remain raw.
We prepare these oven roasted vegetables at 400°F.
Some recipes have the temperature a little higher, for faster cook time, while others have the temperature lower. In our experience, this is the best temperature to get a crisp exterior and well-cooked center, particularly for the potatoes, without the skins becoming overcooked.
Store leftovers in an airtight container in the refrigerator for up to a week. However, they do become soggier and less flavorful with each day, so they are best when eaten sooner than later.
Reheat in the oven or even the air fryer to get as much crispness as possible back in the veggies.
Yes! You can prep the potatoes and green beans ahead of time by chopping and seasoning them. Store them in the refrigerator until ready to roast.
Consider Making These Other Side Dish Recipes…
- How to Make Fried Rice on Blackstone
- Baked Diced Sweet Potatoes
- Roasted Parmesan Asparagus
- Twice Baked Mashed Potatoes
If you tried this roasted green beans and potatoes recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Roasted Green Beans and Potatoes
Equipment
- sharp knife
- large mixing bowl
- large spoon
- rimmed baking sheet
- fork
- spatula
- large serving dish
Ingredients
- 1 ½ pounds small red potatoes white potatoes, or a combination of both *see notes
- 1 pound fresh green beans *see notes
- 2 tablespoons extra virgin olive oil or other high smoke point cooking oil
- 2 tablespoons minced rosemary leaves about 3 sprigs
- 1 tablespoon minced garlic 3 cloves
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 400°F.
- Use a sharp knife to trim the ends from the green beans, and cut each potato into halves or quarters.
- Place potatoes and green beans in a large mixing bowl, along with olive oil, garlic, rosemary, salt and pepper. Use your clean hands or a large spoon to combine everything, until all of the vegetables are well coated.
- Transfer the seasoned veggies onto a rimmed baking sheet, and spread them out into a single layer. Roast in the preheated oven for about 50 minutes, or until browned, crisp, and tender when pierced with a fork. Use a spatula to flip them every 15 minutes or so, to ensure even browning.
- Transfer the roasted potatoes and green beans into a large serving dish, and serve while warm.
Notes
- This recipe works with any thin-skinned potato. We do not recommend using russets or other thick-skinned potatoes, as they do not hold their shape as well, and also tend to develop a pasty consistency when roasted.
- For sweet potatoes, you will need to slice them into 1/4-inch rounds rather than wedges, to ensure that they cook at the same rate as the green beans.
- We do not recommend using frozen green beans for this recipe.
- Cheesy version: After roasting, sprinkle parmesan cheese over the top for a crispy, cheesy finish.
- Garlic and herb: Add minced garlic, fresh parsley, rosemary, and thyme for a bold, herbaceous flavor.
- Spicy kick: Toss the potatoes and green beans with paprika, black pepper, and a pinch of red pepper flakes before roasting.
- Lemon zest twist: Stir in lemon zest and a drizzle of fresh lemon juice after roasting for a bright, citrusy flavor.
- Bacon & onion: Cook crispy bacon separately and mix it in with the roasted vegetables for a smoky, savory touch.
- Leftovers will last for up to a week in the fridge. However, they do become soggier and less flavorful with each day, so they are best when eaten sooner rather than later.
- To restore crispness, reheat the veggies in the oven or air fryer.
Nutrition
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Dina and Bruce says
We have green beans and potatoes and this is going on our dinner plate this week! Love that it is a sheet pan meal!
Tavo says
Roasted green beans and potatoes have never tasted so good! Your recipe was a hit in my kitchen, and even my picky eater couldn’t get enough. The seasoning was spot-on, making every bite a little celebration of flavor. Thanks for making weeknight dinners a bit more exciting!
Anjali says
This was such an easy and flavorful side dish for our dinner tonight! The veggies ended up perfectly cooked and tender thanks to your roasting instructions!
Ieva says
Made this recipe for dinner to go with roast chicken last night. Perfect combo of carbs and protein and super delicious! Thanks.
Kushigalu says
Love green beans and potatoes. Can’t wait to try these.