"I Believe In You" Lemon Garlic Sheet Pan Green Beans and New Potatoes

Sheet pan roasted vegetables - a no fuss, no mess way to cook healthy and delicious sides while multi-tasking or devoting time to your main dish.

The beans and potatoes are well seasoned and roasted directly in a sheet pan. Take out two birds with one stone with this easy dish!

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What main dish goes well with these sheet pan sides?

Green beans and new potatoes are a common sheet pan dish for us. I consider it "cafeteria food". We just serve with grilled fish for protein or if we are meatless quinoa, lentils, or beans are on the menu. This recipe also works with chicken as well if you want to cook everything on the sheet pan. Green beans and new potatoes with chopped steak was my go-to meal whenever we went to Wyatt's Cafeteria or any southern large format cafeterias like Luby's, so I'd add it as another go-to protein.

How much meal prep is involved in making sheet pan meals?

We use fresh green beans for this recipe, so the only real prep required is washing and trimming them. Growing up this was a job I looked forward to as a kid, as my grandmother would give me a bag full of green beans and bowl for me to literally pick the tips off of both ends of the beans.

The best part of the job was opportunity be sous chef to my dear grandmother. Back then it never occurred to me how tedious and "time-consuming" this job was. I mean, it wasn't like I had any real time commitments. Today when I'm in a pinch I take a shortcut, by taking a handful of the beans and clipping one bunch at a time with my kitchen scissors/shears. I can knock out at least 10 at a time in about 3 seconds per bunch.

What are key cooking tips for making sheet pan roasted vegetables?

Contrary to popular belief sheet pan recipes aren't drop and pop, i.e. just put ingredients on the sheet and put in the oven. There are a few simple steps to optimize this dish.

• Add the ingredients in stages. New potatoes will take longer to cook so add the greens about 15 minutes after the potatoes have been cooking
• Be mindful of how you cut the potatoes. Strive for uniform and medium size pieces to ensure even cooking. Too small pieces will burn and too large will be undercooked.
• Eliminate any excess moisture from the vegetables to allow for better/quicker browning. Similarly don't overcrowd the pan
• If cooking proteins with the dish choose one that has a similar cooking time or follow above rules for staging. Note salmon cooks about the same length as green beans
• Pre-heat the pan before adding veggies which will help create that caramelized crispiness as well as decrease the cook time
• Add some good smoked paprika to the veggies to mimic the smokiness you would get from the grill

Roasted Sheet pan vegetables

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Sheet Pan Green Beans and New Potatoes

A no fuss, no mess way to cook healthy and delicious sides while multi-tasking or devoting time to your main dish. The beans and potatoes are well seasoned and roasted directly in a sheet pan.

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Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 50 minutes minutes

Course: Side Dish

Cuisine: American, Modern Soul Food

Servings: 4 people

Calories: 249kcal

Author: Marwin Brown

Ingredients

• ▢ 1 pound small red potatoes halved
• ▢ 1 pound fresh green beans trimmed
• ▢ ¼ cup olive oil
• ▢ 2 tablespoons fresh lemon juice
• ▢ 2 cloves garlic minced
• ▢ ½ tablespoon paprika
• ▢ 1 ½ teaspoons kosher salt
• ▢ 1 teaspoon freshly ground black pepper

Instructions

• Preheat oven to 400°F. Place empty sheet pan in the oven while you prep the vegetables.
• Place the potatoes and green beans on a baking sheet. Stir the olive oil, lemon juice, garlic together with all of the spices and pour over the potatoes and green beans. Using your hands stir the pieces to ensure all are well coated.
• Add the new potatoes to the pan and cook for 15 minutes. Add the green beans and cook for another 30 minutes. The potatoes should be tender and slightly crisp and the green beans should be browned and crisp, perhaps even shriveled a bit. Serve.

Notes

• Add the ingredients in stages. New potatoes will take longer to cook so add the greens about 15 minutes after the potatoes have been cooking
• Be mindful of how you cut the potatoes. Strive for uniform and medium size pieces to ensure even cooking. Too small pieces will burn and too large will be undercooked.
• Eliminate any excess moisture from the vegetables to allow for better/quicker browning. Similarly don't overcrowd the pan
• If cooking proteins with the dish choose one that has a similar cooking time or follow above rules for staging. Note salmon cooks about the same length as green beans
• Pre-heat the pan before adding veggies which will help create that caramelized crispiness as well as decrease the cook time
• Add some good smoked paprika to the veggies to mimic the smokiness you would get from the grill

 

Nutrition

Calories: 249kcal | Carbohydrates: 29g | Protein: 4g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 596mg | Potassium: 746mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1215IU | Vitamin C: 40.6mg | Calcium: 58mg | Iron: 2.4mg

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