Description
This roasted vegetable recipe features fresh green beans and baby potatoes, tossed in olive oil and spices, then baked to perfection.
Ingredients
Scale
- 1 pound fresh green beans
- 1 pound baby potatoes
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion
- 3 cloves garlic
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1 tablespoon fresh parsley
Instructions
- Preheat your oven to 400°F. For the best browning, use a dark-colored rimmed baking sheet.
- Trim and snap fresh green beans into 2-inch lengths. Cut potatoes into halves or quarters to match the size of the beans. Ensure potatoes are completely dry; moisture leads to steaming rather than roasting.
- Combine beans, potatoes, and onion wedges on the tray. Drizzle with olive oil and toss thoroughly. Sprinkle with salt, pepper, and red pepper flakes, then toss again.
- Spread vegetables into a single layer. Do not crowd the pan, or they will turn out mushy.
- Slide the tray into the oven and roast for 15 minutes.
- Remove the tray. Sprinkle the minced garlic over the vegetables and use a spatula to turn them, ensuring the garlic is well-incorporated into the hot oil.
- Return the tray to the oven for another 10 to 15 minutes. Roast until potatoes are fork-tender and beans show dark, caramelized spots.
Notes
- For best results, ensure the potatoes are thoroughly dried before roasting to achieve a crispy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg