Roasted Potatoes and Green Beans are a wonderful addition to your usual Thanksgiving spread. This Italian style dish has wonderful aromas and flavors of garlic, paprika, and red peppers flakes. Quick, easier than you can imagine, gluten-free, and vegan!
Roasted Potatoes and Green Beans
I’m one of those people that lives for all the side dishes at holiday dinners and get togethers. This recipe is going to blow you away with flavor and I guarantee there won’t be anything left if you take it to your family function. While you’re at it, make these Vegan Scalloped Potatoes, Vegan Dinner Rolls, or this Classic Bread Stuffing to go along with it!
Roasted Potatoes and Green Beans Ingredients
The three main ingredients in this dish are gold potatoes, green beans, and garlic. All three have their own health benefits and are a fabulous ingredient for your body’s well-being.
- Green beans – Did you know that these little, magical beans go beyond a delicious and crunchy snack or side? They’re little powerhouses for your hair, skin and nails. They pack a punch of vitamin K, vitamin C, folate, and silicon.
- Gold potatoes – These little potatoes have less starch than your average russet potatoes. Beyond that fact, they’re great for improving your digestion, and are chock full of antioxidants. Not to mention, they’re like these little, delicious capsules full of vitamins and minerals. They have such a long list of nutrients that I can’t even begin to list them all.
- Garlic – Did you know garlic used to be used for its medicinal purposes more than cooking? This is because it contains a little bit of just about everything your body needs on the nutrients scale. It boosts the immune system, improves cholesterol levels, and can shorten the length of time you’re stuck with a cold!
How to Make Roasted Potatoes and Green Beans
- Prep – Preheat the oven to 400 degrees. Slice your potatoes to a similar size as the green beans. Wash in cold water, drain, and dry.
- Season the potatoes – Add the potatoes and lightly crushed garlic to a baking sheet. Drizzle with olive oil and sprinkle with all the seasonings except the bay leaves. Toss to coat.
- Roast the potatoes – Roast for 10 minutes. Use a spatula to flip and cook for another 10 minutes.
- Cook the green beans – Boil the green beans in a pot for about 5 minutes. Drain, rinse in cold water, and drain again.
- Combine – Raise the stove to 425 degrees. Add the green beans to the sheet with the potatoes and toss to coat. Bake for 5-7 minutes or until potatoes are cooked through. Enjoy!
Tips + Variations
- Storage and freezing – Store in a sealed container in the fridge for up to 4 days. Store in the freezer in an airtight container for up to 2 months but i really don’t recommend that.
- Reheating – Reheat using the microwave, oven, toaster oven, or even air fryer!
- Use other potatoes – I’m a huge fan of yukon gold potatoes for this roasted potatoes recipe. However, there’s absolutely no issue in using fingerling potatoes, red potatoes, or a colorful mix of potatoes like those purple ones you might see in the store.
- Dealing with small potatoes – If your potatoes are pretty small, skip cutting them into wedges. Just simply cut them in half so the flesh shows and leave it at that.
- Cook the garlic in its own paper – Don’t remove the outer shell of the garlic before or after smashing it. This keeps it from overpowering the potatoes and green beans. Further, it keeps it from turning bitter, which can happen during roasting.
- What to Serve with ? This dish pairs well with other vegan mains such as Vegan Steak, Crispy Tofu Nuggets, or even Vegan Roast. However, they work deliciously as a meal all on their own as well. In this case, you can slap them with a drizzle of mustard sauce, chimichurri, Vegan Queso, Sun Dried Tomato Pesto, Chive Pesto, etc. You could also just eat them as-is with a sprinkle of sea salt and no other additions.
- Can You Cook the Roasted Potatoes and Green Beans Together? You can definitely roast those together. However, here’s the deal, potatoes take much longer to cook than green beans, plus you would certainly be crowding the pan. So, if you cook them at the same time, odds are, one or the other isn’t going to turn out great. Therefore, I suggest cooking them separately, then adding them together for the last few minutes of roasting time for the flavors to marry. This results in both the beans and potatoes turning out perfect.
More Vegan Sides
P.S. If you try this recipe don’t forget to come back here to rate it, snap a photo and tag me with #VeggieSociety on Instagram, it always brightens up my day ~ Florentina Xo’s
Roasted Potatoes and Green Beans
- 1.5 lb yukon gold potatoes
- 1 lb green beans fresh or frozen
- 15 cloves garlic lightly smashed
- 1.5 - 2 tbsp olive oil
- 1 tsp sweet paprika
- 1 tsp onion powder
- 1 pinch red pepper flakes optional
- 1/2 tsp sea salt or to taste
- 2 bay leaves
- Preheat oven to 400”F.
- Cut the potatoes into wedges or slices similar in thickness to your green beans. Rinse well in a bowl of ice cold water, drain and dry in a tea towel.
- Add the sliced potatoes and lightly mashed garlic cloves (keep in their paper) to a large baking dish or rimmed baking sheet and drizzle with the olive oil. Sprinkle with the paprika, onion powder, chili flakes and sea salt then toss to coat well all over.
- Roast the potatoes in the preheated oven for 10 minutes then use a spatula and toss them. Bake another 10 minutes.
- Meanwhile bring a pot of water to a rolling boil and cook the green beans for 3 to 5 minutes until al dente and still bright green. Drain and rinse in ice cold water immediately. Drain well.
- Turn up the oven heat to 425”F then add the green beans to the dish with the potatoes. Give everything a gentle toss so the green beans get coated in all the wonderful spices and the aromas from the garlic and potatoes.
- Cook an additional 5 to 7 minutes until the potatoes are perfectly cooked through and have nice golden brown crisp edges.
- Serve hot with a pinch of sea salt flakes (Fleur de Sel) over the top if desired.
- Storage and freezing - Store in a sealed container in the fridge for up to 4 days. Store in the freezer in an airtight container for up to 2 months.
- Reheating - Reheat using the microwave, oven, toaster oven, or even air fryer!
- Use other potatoes - I’m a huge fan of yukon gold potatoes for this roasted potatoes recipe. However, there’s absolutely no issue in using fingerling potatoes, red potatoes, or a colorful mix of potatoes like those purple ones you might see in the store.
- Dealing with small potatoes - If your potatoes are pretty small, skip cutting them into wedges. Just simply cut them in half so the flesh shows and leave it at that.
- Cook the garlic in its own paper - Don’t remove the outer shell of the garlic before or after smashing it. This keeps it from overpowering the potatoes and green beans. Further, it keeps it from turning bitter, which can happen during roasting.