Description
A delightful recipe for Lemon Rosemary Roasted Potatoes & Green Beans, infused with fresh herbs and lemon.
Ingredients
Scale
- 2 pounds baby potatoes, halved
- 1 pound green beans, trimmed
- 3 tablespoons extra virgin olive oil
- 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried)
- 1 lemon, zested and juiced
- 4 cloves garlic, finely minced
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the halved baby potatoes with olive oil, chopped rosemary, lemon zest, lemon juice, minced garlic, and a generous pinch of salt and pepper. Mix thoroughly until the potatoes are evenly coated.
- Arrange the seasoned potatoes in a single layer on a large baking sheet and roast them in the oven for 20 minutes.
- Meanwhile, prepare the green beans by tossing them in a separate bowl with a drizzle of olive oil, salt, and pepper.
- After the initial roasting time, take the baking sheet out of the oven and gently fold in the green beans with the potatoes, ensuring they are well distributed.
- Place the baking sheet back in the oven and continue roasting for another 15-20 minutes, or until the potatoes are beautifully golden and tender, and the green beans are vibrant and crisp.
- Once done, allow the dish to cool slightly before serving to enhance the flavors.
Notes
- For an added burst of flavor, consider sprinkling some freshly grated Parmesan cheese over the dish just before serving.
- You can also swap out the green beans for asparagus or broccoli for a delightful variation.
- 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
Keywords: Lemon Rosemary Roasted Potatoes & Green Beans, Lemon Herb Infused Potato and Green Bean Medley