Roasted Potatoes and Green Beans

• servings: 4 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

1 ½ lbs mini potatoes, sliced in half or quarters

2 tablespoons olive oil

1 teaspoon Italian seasoning

½ teaspoon kosher salt

A few turns freshly ground black pepper

1 lb green beans, trimmed and cut in half

1 tablespoon olive oil

½ teaspoon garlic powder

¼ teaspoon kosher salt

⅓ cup freshly grated parmesan cheese (optional; omit for vegan or use vegan parm)

chopped fresh parsley (optional)

Directions

Preheat the oven to 400 °F and line a large baking sheet with parchment paper (optional, but I line the pan for easier cleanup).

Prep

In a large bowl, toss the sliced baby potatoes with the olive oil, Italian seasoning, kosher salt and pepper. Place in an even layer on the baking sheet and roast for 20 minutes.

Toss

In the same bowl, toss the green beans with the olive oil, garlic powder and kosher salt. Set aside.

Roast

After the first 20 minutes of roasting is done, remove the baking sheet from the oven and turn the potatoes. Add the green beans in an even layer around the potatoes and return to the baking sheet to the oven. Roast for another 25 minutes, or until the potatoes are soft in the middle and the beans are fork tender.

Garnish

When the roasting is done, sprinkle the potatoes and green beans with freshly grated parmesan and chopped fresh parsley, if desired. Serve immediately. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.

Nutrition

• Calories: 297 kcal
• Total Fat: 13 g
• Saturated Fat: 3 g
• Unsaturated Fat: 9 g
• Cholesterol: 7 mg
• Sodium: 581 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 7 g
• Total Sugars: 5 g
• Protein: 9 g