Sheet Pan Potatoes and Green Beans
Roasted sheet pan potatoes and green beans are delicately seasoned with herbs and tossed in olive oil for a simple side dish that pairs well with various main dishes and is easy to pull together in 30 minutes!
Servings: 4
Calories: 222kcal
Ingredients
- 4 Yukon Gold Potatoes washed and cut into cubes
- 3 cups green beans washed and trimmed
- 2 tablespoon extra virgin olive oil
- 1 tablespoon Italian Seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 425° Fahrenheit. Line a baking sheet with parchment paper.
- Wash and scrub the potatoes clean. Slice them into quarters. Wash and trim the green beans.
- In a large bowl, add the potatoes and green beans. Drizzle with olive oil, and add the Italian seasoning, salt, and pepper. Toss together to distribute evenly.
- Add the potatoes and green beans to the baking sheet. Bake in the oven for 15-20 minutes or until the potatoes and green beans are golden brown. Toss halfway through the booking process to ensure they are crispy on all sides.
Notes
Tips for Making Sheet Pan Potatoes and Green Beans
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- Cut the potatoes into equal-sized pieces so they roast evenly in the oven.
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- Ensure the vegetables are spread out in a single layer on the sheet pan. Crowding them can cause them to steam instead of roast, resulting in soggy vegetables.
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- Toss the vegetables halfway through cooking to ensure they cook evenly and develop a nice, even color.
- Store in the refrigerator in an airtight container for up to 4 days.
- Place leftovers in an air fryer for 5-8 minutes to warm and crisp back up.
Nutrition
Calories: 222kcal | Carbohydrates: 36g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 306mg | Potassium: 907mg | Fiber: 7g | Sugar: 4g | Vitamin A: 595IU | Vitamin C: 44mg | Calcium: 72mg | Iron: 3mg