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Sheet Pan Oven Roasted Green Beans and Potatoes

A delicious combination of crispy green beans and tender potatoes, effortlessly prepared on a single sheet pan, perfect for busy weeknights or meal prepping for a healthy lifestyle.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 pound Green beans Crunchy and vibrant, trimmed
  • 1 pound Potatoes Scrubbed and chopped into bite-sized pieces
Seasonings
  • 3 tablespoons Olive oil For roasting
  • 1 teaspoon Garlic powder For added savory depth
  • 1 teaspoon Salt To enhance flavors
  • 1 teaspoon Pepper For a touch of warmth
  • 1 teaspoon Italian seasoning For herby goodness

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Wash and trim the green beans, removing any tough ends.
  3. Scrub and chop the potatoes into bite-sized pieces.
  4. Gather a large sheet pan and line it with parchment paper.
Cooking
  1. Place the green beans and potato pieces on the sheet pan.
  2. Drizzle the olive oil evenly over the vegetables.
  3. Sprinkle garlic powder, salt, pepper, and Italian seasoning on top.
  4. Toss everything together until the veggies are well coated.
  5. Spread the vegetables out in an even layer.
  6. Roast in the preheated oven for about 20-25 minutes, or until the potatoes are golden and tender, and the green beans are crisp-tender.
Serving
  1. Remove from oven and let cool slightly.
  2. Transfer to a serving dish.
  3. Enjoy as a delicious side dish or as part of your meal prep!

Notes

Avoid overcrowding the pan to ensure even roasting and crispness. You can customize the seasoning to your taste. For extra crunch, broil for 1-2 minutes at the end of roasting. Store leftovers in airtight containers for up to 3-4 days.