Hot Eats and Cool Reads: Roasted Sheet Pan Garlic Potatoes and Green Beans Recipe

Jul 28, 2021

Roasted Sheet Pan Garlic Potatoes and Green Beans Recipe

This simple Sheet Pan Garlic Potatoes and Green Beans is a delicious side dish for any comfort food meal. These vegetables are roasted to perfection! Only 6 ingredients total and gluten free and dairy free! 


vegetables roasted on a baking sheet


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raw vegetables on a baking sheet


I have SO many memories of eating fresh vegetables from the garden when I was a kid. My Dad planted a couple huge gardens every summer and my siblings and I would raid the garden all the time.

We ate a lot of fresh steamed vegetables, canned them or froze them for later. My Mom didn't roast many vegetables, but we do all the time at our house!

Roasted sheet pan vegetables are just so easy, affordable, tasty and so easy to customize.

Potatoes and green beans are our favorite combo, but we also try pretty much any veggie than can be roasted.

They are great served with some grilled, baked or fried chicken, steak or pork and work for Sunday dinner or busy weeknight meals. The leftovers reheat well as is, or can be used in soups, quiche and more.


Keep scrolling for tips, process photos, additional sheet pan recipes and more! 


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vegetables roasted on a baking sheet


What are the ingredients in this recipe?


recipe ingredients photo


  • Baby Potatoes: Also known as new potatoes. They are a moderate source of folate, Vitamin C, B1 and B6. They are fat, gluten and cholesterol free. They do not need to be peeled before cooking. 
  • Green Beans: member of the legume family and also known as French beans, string beans, snap beans, snaps, and the French name haricot vert. They contain vitamin k and c, folate, thiamin, riboflavin, iron, magnesium, potassium and are a good source of fiber.
  • Olive Oil
  • Garlic: part of the onion, leek and chive family. It's great for heart health and contains many vitamins and minerals.
  • Salt
  • Pepper


Scroll down to the printable recipe card for measurements and instructions!


Recipe tips:


  • Refrigerate leftovers for 3-4 days in an airtight container.

  • To reheat these vegetables, place them back on a baking sheet and warm them in the oven at 350 degrees for a few minutes. You can also heat them up in the microwave, or on the stove in a skillet.

  • Substitute with fingerling, red, yukon gold or sweet potatoes.


raw vegetables on a baking sheet


More sheet pan side dish recipes you might like:



You can add or substitute with these ingredients:


  • Parsnips instead of potatoes
  • Carrots instead of green beans
  • Add pesto instead of the olive oil, or an even mixture of both
  • Add fresh chopped rosemary to the olive oil
  • Add sliced onion wedges
  • Add dried oregano or thyme to the olive oil
  • Add fresh mushrooms sliced in half
  • Use garlic or any other flavor olive oil instead of regular
  • Add sliced kielbasa for a complete meal
  • Add paprika to the olive oil



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close up photo of roasted vegetables


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More sheet pan meal recipes you may love:



I hope you enjoy this recipe as much as we did!


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Roasted Sheet Pan Garlic Potatoes and Green Beans

Roasted Sheet Pan Garlic Potatoes and Green Beans

Yield: 8 servings
Author: Hot Eats and Cool Reads
Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

  • 1 ½ pounds baby potatoes, cut in half lengthwise
  • 2 pounds green beans, ends trimmed
  • 3 tablespoons olive oil, divided
  • 3 cloves garlic, minced and divided
  • Salt and black pepper, to taste

Instructions

  1. Preheat the oven to 425 degrees. 
  2. Prepare a large (18x13 inch) rimmed baking sheet with aluminum foil sprayed with nonstick cooking spray.
  3. Drizzle the potatoes with 1 tablespoon olive oil and toss with 2 cloves minced garlic, salt, and pepper. 
  4. Place the potatoes on the prepared sheet pan. Bake for 20 to 25 minutes or until tender.
  5. Meanwhile, toss the green beans in the remaining oil, garlic, salt, and pepper.
  6. Set the oven to broil. Place the green beans on the sheet pan and cook for 5 minutes.
  7. Remove the baking sheet from the oven, toss to stir, and return to the oven to cook until desired doneness is reached, about 4-5 more minutes.

Notes:

Refrigerate leftovers for 3-4 days in an airtight container.


To reheat these vegetables, place them back on a baking sheet and warm them in the oven at 350 degrees for a few minutes. You can also heat them up in the microwave, or on the stove in a skillet.


Substitute with fingerling, red, yukon gold or sweet potatoes.



Nutrition Facts

Calories

165.93

Fat (grams)

5.50

Sat. Fat (grams)

0.80

Carbs (grams)

27.48

Fiber (grams)

5.60

Net carbs

21.88

Sugar (grams)

5.13

Protein (grams)

4.37

Sodium (milligrams)

82.66

Cholesterol (grams)

0.00

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 


You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.






photo with text for pinterest of roasted vegetables



Useful Equipment:



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ingredients in a bowl


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