These delicious roasted red potatoes and green beans are sure to be a hit side dish at any gathering you may have coming up. In this post, I will walk you step-by-step through how to prep, arrange, and roast your veggies for a mouthwatering result!
To start with, dice your potatoes in similar sizes, I tend to go for a medium size chunk. Doing this will help the potatoes roast evenly and it will aid in a quicker cook time. As you are prepping your potatoes, you can prep your green beans too. I like to use fresh green beans as they roast up very tender and flavorful, which is not the result I had when I attempted this recipe with canned green beans. Simply snip off any woody type hard ends from the beans, rinse them off, and then cut them into similar lengths.
Next, you’ll want to toss your potatoes and green beans in a little EVOO (extra virgin olive oil) and sprinkle with Himalayan Pink salt, black pepper, rosemary, oregano, garlic powder, and smoked paprika powder. This will give you a delicious flavor that would be the perfect companion to my recipe for a Spatchcock Chicken Dinner.
Now that your veggies are seasoned,
Put that pan of beauty into the oven at about 375F or 180C (fan assisted). I like to check on them every 15 minutes or so and give them a stir. This helps to prevent sticking and helps to make sure they roast evenly.
That’s it!
Personally, I love to top this dish with some finely shredded parmesan cheese, but to each their own!
Now, go forth and ROAST SOME VEGGIES!
As always, I am so glad you’re here.
Till next time,
Tori
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