Excellent companion for any main dish. Roasted Green Beans and Baby Red Potatoes are light, quick, and loaded with flavor. Try them as a side for Thanksgiving or other holiday meal or in summer when they are in season.
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Units: US | Metric
- 1Preheat oven to 350°.
- 2Thoroughly wash the whole green beans and cut off the stems. Lay whole green beans on paper towels to dry.
- 3Thoroughly wash, do not peel, the baby red potatoes using a brush to scrub the eyes. If the potatoes are golf ball size or larger, cut them in half. Lay whole baby red potatoes on paper towels to dry.
- 4Gently spray 2 large flat baking pans with olive oil flavored cooking spray. (I use 9"X13" metal or glass pans).
- 5Lay the green beans in one pan. It's best if they all lay flat on the bottom of the pan.
- 6Lay the potatoes in the other pan, laying flat, not piled up on top of each other.
- 7Generously spray both pans of veggies with olive oil flavored (or butter flavored) cooking spray.
- 8Place the pans in the oven on the rack above center, but not on the top rack.
- 9Bake for 25 minutes or until roasted, slightly brown, and fork tender.
- 10If baked for 25 minutes and the vegetables are not as brown as desired, broil for two or three minutes, watching closely.
- 11Remove from oven, pour potatoes over the green beans, sprinkle with coarse ground salt, toss gently, and serve immediately.
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Nutritional Facts for Roasted Green Beans and Baby Red Potatoes
Serving Size: 1 (115 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 81.7
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 9.0 mg
- Total Carbohydrate 18.6 g
- Dietary Fiber 4.2 g
- Sugars 1.6 g
- Protein 2.9 g