Oh, busy mamas and working women, let’s talk about the magic of a good sheet pan dish. Or, in this case, a truly phenomenal sheet pan side dish. On the nights when the mental load feels heavy and the last thing I want to do is wash a mountain of dishes, this recipe for One-Pan Roasted Red Potatoes and Green Beans is my absolute go-to. It’s a side dish that practically makes itself, and it pairs with just about anything—grilled chicken, baked salmon, or even a simple veggie burger.
The beauty of this recipe lies in its simplicity. We’re using two classic vegetables that roast beautifully together and a spice blend that delivers a ton of flavor without any fuss. The star of the show is the smoked paprika – especially if you can find Spanish smoked paprika. Seriously, if you don’t have this in your spice rack, go get some! It adds a smoky, deep flavor that makes everything feel a little more special. I mix it with garlic powder, onion powder, salt, and pepper in a little bowl with some extra virgin olive oil. This creates a savory, fragrant coating for our veggies.
The key to getting this dish just right is a little trick with the timing. Potatoes take longer to cook than green beans, so we give them a head start. First, toss your quartered baby red potatoes with half of our magical oil and spice mixture. Spread them out on a single baking sheet, and pop them in a 400-degree oven for 20 minutes. This gives them a nice, crispy start and ensures they’ll be perfectly tender when everything is done.
While the potatoes are getting their roast on, you can prep the green beans. Trim the ends off the beans—I usually just snap them off with my fingers while I’m catching up on a podcast. Then, toss them in the other half of your oil and spice blend. This is where the one-pan wonder really comes into play. Once the timer for the potatoes goes off, you simply pull the pan out, add the green beans, give everything a good stir to mix it all together, and pop it back in the oven.
The final bake takes another 15 to 25 minutes. You’ll know it’s ready when the potatoes are a beautiful golden brown and the green beans are soft but still have a little bite to them. The edges of the green beans might even get a little charred and blistered, and trust me, that’s a good thing. The combination of the crispy potatoes and the savory, tender green beans is absolutely delicious. This recipe is a lifesaver on busy weeknights and a testament to the fact that you can make something healthy and flavorful without a ton of effort. Less time in the kitchen means more time for everything else that matters.
Roasted Red Potatoes and Green Beans
Description
Roasted to perfection on a single pan, this easy side dish features baby red potatoes and fresh green beans. Tossed with a savory blend of olive oil, garlic powder, onion powder, and smoked paprika, they bake until tender and golden brown.
Ingredients
Instructions
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Preheat the oven to 400 degrees.
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In a small bowl, combine olive oil and all the dry seasonings. Stir to combine.
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Place potatoes in a large mixing bowl. Pour half the olive oil mixture over the potatoes. Stir to combine.
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Pour potatoes on to a 15in x 9in baking sheet. Bake for 20 minutes and then remove from the oven.
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Place green beans in a large mixing bowl. Pour the remaining half the olive oil mixture over the green beans. Stir to combine.
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Add the green beans to the pan with the potatoes. Stir to combine and return to the oven for another 15-25 minutes or until the potatoes and green beans are softened and potatoes are golden.
