Crispy Roasted Green Beans with Baby Potatoes and Garlic

There’s something wonderful that happens to vegetables when they’re roasted with a little olive oil, salt, and pepper. This Roasted Green Beans and Baby Potatoes recipe is a great example: the potatoes crisp up while the green beans develop a light char, creating rich, savory notes. Adding lemon slices, dill, lemon pepper, and garlic salt brightens and elevates the dish. It’s simple, delicious, and pairs well with many main courses.

Start with fresh green beans and small, bite-sized potatoes. The photos show a mix of honey gold and ruby sensation potatoes, but any baby potato variety will work well.

Quarter the potatoes so they cook evenly, and spread them and the green beans in a single layer on a large foil-lined baking sheet for easy cleanup.

Slice one lemon into rings and then quarter each ring to make small lemon pieces. Scatter the lemon pieces among the vegetables so their bright flavor infuses while roasting.

Drizzle with olive oil, sprinkle with salt and pepper, and toss everything to coat. Spread the vegetables in an even layer and bake.

Bake at 450°F (230°C) for 45–50 minutes, stirring once halfway through so the potatoes brown evenly and the beans develop a slight char.

When the potatoes are fork-tender and the green beans are lightly charred, remove the pan from the oven. Sprinkle with dill, lemon pepper, and garlic salt, then toss to combine. Taste and adjust seasoning with additional salt and pepper if needed.

These roasted vegetables are delicious on their own and also pair beautifully with a variety of main dishes.

Give this recipe a try — it’s straightforward and reliably tasty.

Recipe from Jamie Cooks It Up!