Simple Sheet Pan Roasted Green Beans and Potatoes

My easy roasted green beans and potatoes with bacon turns a classic southern-style recipe into a sheet pan, hands-off side dish. Just mix fresh beans, yellow or red baby potatoes, onions and bacon on your baking tray, spread, and oven bake until golden, crispy, and absolutely divine. This is simplicity at its best.

Prep Time 10

Cook Time 40

Total Time 50

Servings

Author Melissa Erdelac

Ingredients

1 pound small (1 ½-2") gold or red potatoes quartered
1 medium onion cut in thick wedges
4 slices bacon chopped
1 tablespoon olive oil divided
1 pound fresh green beans
1 teaspoon kosher salt divided
¼ + ⅛ freshly ground pepper divided

Instructions

Preheat the oven to 425ºF. Spray two baking sheets with cooking spray. Divide potatoes, onions and bacon (leave out green beans for now) between the sheets.
1 pound small (1 ½-2") gold or red potatoes, 1 medium onion, 4 slices bacon
To each pan add ½ tablespoon olive oil, ½ tsp kosher salt, and ⅛ tsp pepper. Use your hands to mix everything together then spread out evenly. Divide the bacon and place between potatoes and onions.
1 tablespoon olive oil, 1 teaspoon kosher salt, ¼ + ⅛ freshly ground pepper
Roast for 20 minutes, rotating pans halfway through.
Remove from oven, and divide green beans between pans. Toss with bacon drippings and spread out evenly. Bake for an additional 15-20 minutes, or until potatoes and bacon are crisp. Remove from oven and toss with remaining ½ tsp salt and ⅛ tsp pepper.
1 pound fresh green beans

Nutrition