Save Pin This dish combines halved baby potatoes roasted until crisp with fresh green beans, all infused with aromatic garlic, rosemary, thyme, and parsley. Olive oil coats the vegetables, enhancing their flavors as they bake at a high temperature, creating a satisfying texture contrast. The addition of fresh herbs brightens the natural earthiness of the potatoes and green beans. Ready within 45 minutes, it serves as a vibrant, wholesome side ideal for complementing various meals and accommodating vegetarian and gluten-free diets.
The first time I made this roasted vegetable medley was during a chaotic Tuesday when my dinner plans fell apart. I grabbed whatever was in the crisper drawer, threw it on a sheet pan, and somehow created something that made my entire kitchen smell like an herb garden. Now it is my go-to when I need vegetables that actually excite people.
Last summer my sister was visiting and we served this alongside grilled salmon. She kept stealing pieces off the platter before we even sat down and asked if I could teach her the method before she left town. The way the garlic gets sweet and fragrant in the oven is something I cannot explain properly you just have to taste it.
Ingredients
- 1.5 lbs baby potatoes halved: Baby potatoes have naturally creamy texture and hold their shape beautifully when roasted
- 8 oz fresh green beans trimmed: Fresh green beans develop these lovely blistered spots and stay tender crisp
- 3 cloves garlic minced: The garlic mellows and sweetens as it roasts infusing everything
- 2 tbsp fresh parsley chopped: Fresh parsley adds brightness and a pop of color at the end
- 1 tbsp fresh rosemary chopped: Rosemary pairs perfectly with roasted potatoes and becomes aromatic
- 1 tbsp fresh thyme chopped: Thyme adds an earthy note that grounds the dish
- 3 tbsp olive oil: This helps the vegetables get properly crispy and golden
- 1 tsp salt: Salt enhances the natural sweetness of the vegetables
- ½ tsp black pepper: Pepper adds just enough warmth to balance everything
Instructions
- Get your oven ready:
- Preheat oven to 425°F and line a large baking sheet with parchment paper for easy cleanup
- Coat the potatoes:
- In a large bowl toss potatoes with olive oil garlic rosemary thyme salt and pepper until thoroughly coated
- Start the roast:
- Spread potatoes in a single layer on the prepared baking sheet and roast for 20 minutes
- Add the green beans:
- Remove the baking sheet from the oven add green beans and toss gently with the potatoes
- Finish roasting:
- Continue roasting for 12 to 15 minutes until potatoes are golden and crisp and green beans are tender
- Serve it up:
- Sprinkle with chopped parsley adjust seasoning if needed and serve hot
Save Pin This dish has become a tradition at our Sunday family dinners because even the kids who claim to hate vegetables end up reaching for seconds. There is something about roasting that transforms ordinary ingredients into something extraordinary.
Timing Is Everything
The key to this recipe is the staggered cooking time. Potatoes take longer than green beans so giving them a head start ensures both vegetables finish perfectly at the same time.
Fresh Herbs Make The Difference
While dried herbs work in a pinch fresh rosemary thyme and parsley create layers of flavor that dried herbs simply cannot match. The brightness of fresh parsley at the end really pulls everything together.
Make It Your Own
This recipe is incredibly forgiving and welcomes variations based on what you have on hand or what is in season.
- Add lemon zest or a squeeze of lemon juice for brightness
- Try swapping in other vegetables like bell peppers or zucchini
- Red pepper flakes add a nice gentle heat if you want some spice
Save Pin This is the kind of side dish that makes people actually excited about eating their vegetables. Happy roasting.
Recipe FAQs
- → What type of potatoes work best for roasting?
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Baby potatoes or small, firm varieties like Yukon Gold hold their shape well and yield a crispy exterior when roasted.
- → Can I use dried herbs instead of fresh ones?
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Yes, dried rosemary and thyme can be used; just adjust quantities to about a third of fresh herbs for balanced flavor.
- → How do I ensure potatoes are crispy after roasting?
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Tossing potatoes in olive oil and roasting at a high temperature (425°F) in a single layer helps develop a golden, crunchy exterior.
- → Can I prepare this dish vegan-friendly?
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This dish is naturally vegan, using only plant-based ingredients and no animal products.
- → Is there a way to add extra brightness to the dish?
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A squeeze of fresh lemon juice before serving enhances the herbs' aromas and adds a fresh, zesty note.
