Ingredients
Scale
- 2 pounds baby potatoes, halved
- 1 pound green beans, trimmed
- 3 tablespoons extra virgin olive oil
- 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried)
- 1 lemon, zested and juiced
- 4 cloves garlic, finely minced
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a spacious bowl, mix together the halved baby potatoes with olive oil, chopped rosemary, lemon zest, lemon juice, minced garlic, and a generous pinch of salt and pepper.
- Ensure that the potatoes are evenly coated with the mixture.
- Transfer the seasoned potatoes to a large baking sheet, spreading them out in a single layer.
- Place the baking sheet in the oven and let the potatoes roast for 20 minutes.
- Meanwhile, in another bowl, lightly coat the trimmed green beans with a drizzle of olive oil, salt, and pepper.
- After the initial roasting time, take the baking sheet out of the oven and add the green beans to the potatoes, tossing everything together gently.
- Return the baking sheet to the oven and continue roasting for another 15-20 minutes, until the potatoes are beautifully golden and tender, and the green beans have a delightful crispness.
- Once done, remove from the oven and allow to cool slightly before serving.
Notes
- For an added burst of flavor, sprinkle some freshly grated Parmesan cheese over the dish just before serving.
- Feel free to swap out the green beans for asparagus or broccoli for a refreshing change.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: varies
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg