Best Roasted Potatoes And Green Beans Recipes

ROASTED GREEN BEANS AND BABY RED POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a rimmed baking sheet with cooking spray.
• Cut potatoes in half if they are golf-ball-sized or larger. Lay potatoes and green beans in a single layer on the prepared baking sheet and spray with cooking spray. Sprinkle salt, garlic powder, pepper, and parsley on top.
• Bake in the preheated oven until potatoes are tender, 25 to 30 minutes.

ROASTED POTATOES, CHERRY TOMATOES, AND GREEN BEANS

Steps:

• Preheat oven to 400^.
• Spray a jellyroll pan with non-stick cooking spray.
• Toss potatoes in a zip-top bag with 2 T. olive oil.
• Scatter on pan and sprinkle with salt and pepper.
• Roast until tender, approximately 50 minutes, turning occasionally.
• In the meantime, cook the green beans in a large saucepan of boiling salted water for 3 minutes.
• Drain beans and pat dry.
• Place beans, tomatoes, and garlic in another zip-top bag.
• Add 2 T. olive oil and shake to mix.
• When potatoes are tender, add the bean mixture and roast another 8 minutes.

ROASTED POTATOES WITH GREEN BEANS AND MUSHROOMS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Grease a shallow baking dish.
• Mix soup mix and 1/4 cup olive oil together in a large zip-top bag. Add potatoes and coat well. Transfer to the prepared baking dish.
• Roast in the preheated oven, uncovered, for 30 minutes. Mix in green beans and portobello mushrooms. Sprinkle in carrots and drizzle with remaining 1 tablespoon olive oil. Continue to roast until beans and potatoes are tender, about 10 minutes more.

LEMON ROASTED CHICKEN WITH POTATOES AND GREEN BEANS

Steps:

• Preheat oven to 450.
• Coat a large baking dish with 1 tablespoon olive oil. Arrange lemon slices from 1 lemon in a single layer on the bottom of the dish.
• In large bowl combine remaining olive oil, lemon juice of 2nd lemon, garlic, salt and pepper. Add green beans and toss to coat.
• Using tongs, remove green beans and arrange them on top of lemon slices. Add potatoes to same olive oil mixture and coat. Arrange on inside edge of dish on top of the beans. (I think it's so pretty!)
• I also add a lemon pepper mixture on top of everything. It adds a lot of flavor.
• Place chicken in olive oil mixture and coat.
• Place chicken in dish.
• Roast for 40 minutes.
• Remove chicken and continue roasting potatoes/beans if necessary.

ROASTED POTATOES AND GREEN BEANS

Steps:

• Preheat oven to 400 degrees.
• Spray a 13 x 9 inch casserole with non-stick cooking spray and set aside.
• Brush mushrooms clean and trim the ends of the stems.
• Cut the mushrooms in half through the stem.
• Cut potatoes into 1-inch pieces.
• Cut the onion into wedges approximately 1/2 inch thick.
• Seperate the garlic into cloves and peel.
• Trim ends from green beans, wash and break into 1-inch lengths.
• Set green beans aside.
• In prepared casserole, combine the mushrooms, potatoes, garlic and onion.
• Drizzle with olive oil, tossing to coat evenly.
• Roast vegetables until they begin to brown on the edges, about 30 minutes.
• Add the broken green beans to casserole dish and carefully turn and rearrange vegetables in an even layer.
• Sprinkle with 1/4 teaspoon salt and a few grinds of pepper.
• Return to oven and continue to roast until the vegetables are browned and tender when pierced with a knife, about 15 minutes longer.
• Sprinkle the grated Parmigiano-Reggiano and thyme over the vegetables.
• Return to oven and cook for 5 minutes longer to melt the cheese.

STRIP STEAK WITH PORCINI STEAK SAUCE AND SALSA VERDE WITH ROASTED POTATOES, SHALLOTS AND GREEN BEANS

Steps:

• For the roasted potatoes, shallots and green beans: Preheat the oven to 450 to 500 degrees F. Place a large skillet over medium-low heat and add the butter. Add the shallots, season with salt and pepper and let cook slowly until translucent and very tender. Once tender, add the stock, let cook for a couple minutes, season again and set aside.
• Add a fat pinch of salt to boiling water. Add the green beans and blanch until bright green while still having a bite, about 1 1/2 minutes. Remove from the water and place in a bowl of ice water to cold shock. Set aside.
• Toss the halved potatoes with EVOO, salt and pepper and place cut-side down on a baking sheet in the oven. Roast until golden brown and cooked through.
• To finish, place the shallot mixture over medium-high heat until brought back up to temperature. Add in the green beans and potatoes and toss to combine.
• For the porcini steak sauce: Place the mushrooms and stock in a small saucepot and bring to a simmer. Let simmer for about 10 minutes to reconstitute and the turn off the heat. Remove the mushrooms with a slotted spoon and add to a food processor. Pour in the soaking liquid, making sure to leave behind any dirt of grit. Add the garlic, shallots, tomato sauce, vermouth and Worcestershire. Puree until smooth. Adjust the seasoning with salt, pepper, balsamic and honey and set aside.
• For the salsa verde: Place the mint, parsley, EVOO, capers, vinegar, chile flakes, anchovies, garlic, shallot and lime zest and juice in the bowl of a food processor and puree until smooth, but still some texture. Adjust the seasoning with salt and pepper and set aside.
• For the steaks: Preheat a cast-iron skillet or grill pan over medium-high heat.
• Sprinkle the steak with salt and pepper and let sit at room temperature until ready to cook. When ready, drizzle with EVOO and place in a cast-iron skillet and cook for about 4 minutes per side, or until medium rare. Remove from the pan and let rest on a cutting board for a few minutes before slicing. Place the lemon cut-side down in the pan for a couple minutes, or until charred.
• To serve, slice the steak and top half with the porcini steak sauce and half with the salsa verde. Serve alongside the roasted potatoes, shallots and green beans. Sprinkle some flaky salt on the steak and a squeeze of charred lemon.

OVEN ROASTED POTATOES, GREEN BEANS, MUSHROOMS AND ONIONS WITH THYME AND GARLIC

Steps:

• Preheat oven to 350° F. If you want them to cook a bit quicker you can do 400°, but I was cooking a roast at 350 so that's what I went with. Wash all of your vegetables. Cut the potatoes into quarters, slice mushrooms, half and slice the onion thinly, peel and roughly chop the garlic cloves. Add all of these vegetables to the baking sheet. Drizzle the olive oil over the top. Add the fresh thyme leaves, salt, and pepper. Toss well and spread into single layer. Roast for 30 minutes. While roasting, cut your green beans into thirds. After 30 minutes remove the pan from the oven and add the cut green beans. Toss well. Spread back out in a single layer and place back in the oven to roast for another 30 minutes.

ROASTED GREEN BEANS AND BABY RED POTATOES

Steps:

• Preheat oven to 350°.
• Thoroughly wash the whole green beans and cut off the stems. Lay whole green beans on paper towels to dry.
• Thoroughly 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.
• Gently spray 2 large flat baking pans with olive oil flavored cooking spray. (I use 9"X13" metal or glass pans).
• Lay the green beans in one pan. It's best if they all lay flat on the bottom of the pan.
• Lay the potatoes in the other pan, laying flat, not piled up on top of each other.
• Generously spray both pans of veggies with olive oil flavored (or butter flavored) cooking spray.
• Place the pans in the oven on the rack above center, but not on the top rack.
• Bake for 25 minutes or until roasted, slightly brown, and fork tender.
• If baked for 25 minutes and the vegetables are not as brown as desired, broil for two or three minutes, watching closely.
• Remove from oven, pour potatoes over the green beans, sprinkle with coarse ground salt, toss gently, and serve immediately.

ROASTED SWEET POTATOES, FENNEL, AND GREEN BEANS

Steps:

• cube sweet potatoes and slice fennel bulb and toss in olive oil, salt and pepper and roast around 20 minutes.
• snap ends off of greenbeans and snap beans in half if they're long. Dice garlic and slice sundried tomatoes. Take sweet potatoes and fennel out and stir in the rest of the ingredients. Roast until desired doneness.

RED-LEAF SALAD WITH ROASTED SWEET POTATOES AND GREEN BEANS

Steps:

• Preheat oven to 450°F. On a large rimmed baking sheet, toss together sweet potatoes, onion, and oil; season with salt and pepper. Spread evenly and roast until sweet potatoes are browned and tender, about 20 minutes, tossing potatoes halfway through.
• Add green beans and walnuts to sheet; toss. Roast until beans are tender, about 5 minutes.
• Meanwhile, in a small bowl, whisk together yogurt, vinegar, and garlic; season dressing with salt and pepper.
• Place lettuce in a large serving bowl; top with roasted vegetable mixture, and drizzle with dressing. Serve immediately.
• nutrition information
• (Per Serving)
• Calories: 257
• Fat: 13.4g (2.1g Saturated Fat)
• Protein: 8.1g
• Carbohydrates: 29.2
• Fiber: 5.9g

ROASTED POTATOES AND GREEN BEANS

Steps:

• Preheat oven to 375. In large bowl, combine potatoes, green beans, shallots, oil, salt and pepper; toss until well coated.
• Spread in single layer in roasting pan; roast 45 minutes, stirring halfway through cooking time, until potatoes and shallots are golden brown. Transfer to serving dish; stir in parsley.