Roasted Green Beans and Baby Potatoes

There’s something magical that happens to vegetables when they are roasted in the oven with just a bit of olive oil, salt and pepper. This amazing recipe for Roasted Breen Beans and Baby Potatoes is no exception. The potatoes crisp up and the beans develop a slight char, adding depth of flavor. The addition of little lemon slices, dill, garlic salt and lemon pepper bump this recipe up a level. It is absolutely delicious and pairs well with so many main course recipes. (See a few below!)

Start with fresh green beans and small, bite sized potatoes. This particular package ahs honey gold and ruby sensation potatoes, but any variety will do.

Slice the potatoes into quarters and lay everything out on a large baking sheet that’s been covered with foil.

Slice 1 lemon into rings and then quarter each ring, so you have these small little pieces. Place them randomly throughout the veggies.

Drizzle your olive oil over the top and sprinkle with salt and pepper. Give it all a toss to distribute and pop it into your oven.

Bake for 45-50 minutes, stirring once in the middle of the cooking time.

When the potatoes are fork tender and the green beans have a nice char to them, remove from the oven and add the dill, lemon pepper and garlic salt. Toss to combine. Give them a taste and add more salt and pepper to your liking.

Hope you get a chance to try them!

They would be WONDERFUL served with these…

Hope you get a chance to try them!

Roasted Green Beans and Baby Potatoes

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Serves: 6 servings Prep Time: 10 minutes Cooking Time: 45-50 minutes 45-50 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 2 pounds fresh green beans
• 2 1/2 pounds bite sized baby potatoes
• 2 Tb olive oil
• salt and pepper
• 1 lemon
• 1/2 tsp dill
• 1/2 tsp lemon pepper
• 1/2 tsp garlic salt

Instructions

1. Heat your oven to 450 degrees.
2. Slice the potatoes into quarters and lay everything out on a large baking sheet that's been covered with foil. Slice 1 lemon into rings and then quarter each ring, so you have these small little pieces. Place them randomly throughout the veggies.
3. Drizzle your olive oil over the top and sprinkle with salt and pepper. Give it all a toss to distribute and pop it into your oven. Bake for 45-50 minutes, stirring once in the middle of the cooking time. When the potatoes are fork tender and the green beans have a nice char to them, remove from the oven and add the dill, lemon pepper and garlic salt. Toss to combine. Give them a taste and add more salt and pepper to your liking.

Serve and enjoy!