Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Servings: 4
I absolutely love these Potatoes and Green Beans. It’s one of my go-to and favourite side dishes that pairs so well with just about anything! Easy and quick to make, you can throw this together anytime even on the busiest days.
Oven-roasted veggies tossed in garlic and flavorful seasonings. A simple, healthy side that compliments any dish. And not to mention, this is gluten-free, dairy-free, and plant-based.
Ingredients
1 ½ pounds potatoes
1 ½ tablespoon olive oil
½ teaspoon salt
⅓ teaspoon pepper
½ tablespoon taco seasoning
½ tablespoon oregano
Green Beans:
1 pound green beans
½ tablespoon olive oil
4 garlic cloves, minced
¼ teaspoon Salt
How to make Potatoes and Green Beans
Step 1: Peel, then cut the potatoes into medium-sized cubes. Into a mixing bowl, add the cubes. Add the olive oil, taco seasoning, oregano, salt, and pepper. Mix well until combined.
Step 2: To a large baking sheet, transfer the potatoes, evenly spreading them out and making sure the pieces are not touching. Place in a 400 degrees F oven and bake for about 15 minutes.
Step 3: In the meantime, place the green beans in the now-empty bowl, then add the olive oil, garlic, and salt. Toss to coat.
Step 4: When the potatoes are done, remove them from the oven. Add the green beans to the potatoes, then gently mix. Place the baking sheet back in the oven and resume baking for an additional 20 to 30 minutes or until the beans and potatoes are done.
Note:
You can store the potatoes and green beans in an airtight container and in the fridge for up to 3 to 5 days. Make sure to completely cool them first. When ready to eat, reheat these veggies in a 350 degrees oven on a baking sheet for a couple of minutes. You can also do this in the microwave if desired.
Nutrition Facts:
Calories: 245kcal | Carbohydrates: 41g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 525mg | Potassium: 991mg | Fiber: 8g | Sugar: 5g | Vitamin A: 987IU | Vitamin C: 49mg | Calcium: 97mg | Iron: 3mg
Ingredients
- 1 ½ pounds potatoes
- 1 ½ tablespoon olive oil
- ½ teaspoon salt
- ⅓ teaspoon pepper
- ½ tablespoon taco seasoning
- ½ tablespoon oregano
- Green Beans:
- 1 pound green beans
- ½ tablespoon olive oil
- 4 garlic cloves, minced
- ¼ teaspoon Salt
Instructions
Step 1: Peel, then cut the potatoes into medium-sized cubes. Into a mixing bowl, add the cubes. Add the olive oil, taco seasoning, oregano, salt, and pepper. Mix well until combined.
Step 2: To a large baking sheet, transfer the potatoes, evenly spreading them out and making sure the pieces are not touching. Place in a 400 degrees F oven and bake for about 15 minutes.
Step 3: In the meantime, place the green beans in the now-empty bowl, then add the olive oil, garlic, and salt. Toss to coat.
Step 4: When the potatoes are done, remove them from the oven. Add the green beans to the potatoes, then gently mix. Place the baking sheet back in the oven and resume baking for an additional 20 to 30 minutes or until the beans and potatoes are done.
Notes
You can store the potatoes and green beans in an airtight container and in the fridge for up to 3 to 5 days. Make sure to completely cool them first. When ready to eat, reheat these veggies in a 350 degrees oven on a baking sheet for a couple of minutes. You can also do this in the microwave if desired.
