Description
A delightful recipe for Lemon Rosemary Roasted Potatoes & Green Beans that will tantalize your taste buds.
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 1 pound green beans, trimmed
- 3 tablespoons olive oil
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 lemon, zested and juiced
- 4 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the halved baby potatoes, olive oil, rosemary, lemon zest, lemon juice, minced garlic, salt, and pepper. Toss until the potatoes are well coated.
- Spread the potato mixture in a single layer on a large baking sheet. Roast in the preheated oven for 20 minutes.
- While the potatoes are roasting, prepare the green beans by tossing them with a little olive oil, salt, and pepper in a separate bowl.
- After 20 minutes, remove the baking sheet from the oven and add the green beans to the potatoes. Stir to combine and spread them out evenly.
- Return the baking sheet to the oven and roast for an additional 15-20 minutes, or until the potatoes are golden brown and tender, and the green beans are crisp-tender.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- For extra flavor, add a sprinkle of grated Parmesan cheese just before serving.
- You can substitute the green beans with asparagus or broccoli for a different twist.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
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