Roasted Potatoes and Green Beans turns a classic southern-style recipe into a one pan, hands-off dish! Fresh green beans, red baby potatoes, onions and bacon are baked together in the oven until golden, crispy, and absolutely divine.
Preheat oven to 425ºF. Spray two baking sheets with cooking spray. Divide potatoes, bacon, and onions (leave out green beans for now) on the sheets. Spread evenly on pans, with potatoes cut side down. Bake for 20 minutes.
Remove from oven, divide green beans between pans, toss, and spread evenly (putting other cut side of potato down on pan) Bake 20-25 more minutes, or until potatoes and bacon are crisp. Remove from oven and toss with salt and pepper.
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Want to Jazz Up Those Potatoes and Green Beans Even More? Dijon Mustard Sauce: While green beans and potatoes are in the oven whisk together 2 tablespoons olive oil, 1 tablespoon dijon mustard, 1 tablespoon white wine vinegar, 1/2 teaspoon sugar, and 2 tablespoons chopped chives. Remove roasted green beans and potatoes, season with salt and pepper, then drizzle mustard sauce over.Pesto: After roasted veggies come from the oven, season with salt and pepper, and dollop on 2 tablespoons prepared pesto. Stir to combine.Parmesan: Remove potatoes and green beans, season with salt and pepper, then sprinkle 1/4 cup freshly grated parmesan on top. Green Beans, Potatoes, and Ham
Combine potatoes, onions, and 2 tablespoons olive oil on a baking sheet.
Bake in a 425ºF oven for 20 minutes.
Add chopped ham and green beans. Roast another 20 minutes, or until potatoes are browned and crispy. Season with salt and pepper.