Roasted Green Beans & Potatoes

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An easy, healthy Thanksgiving side dish to add to your holiday line up. These veggies can be prepped in advance, roasted the day of, and tossed together in honey to finish the dish.

Author: Kacey Perez
Prep Time: 15
Cook Time: 40
Total Time: 55 minutes
Yield: 8

Ingredients

Units

2 +1/2 lbs. green beans, trimmed
1+1/2 Lbs. baby potatoes
1 sweet onion, roughly chopped
6 cloves garlic
1/2 olive oil
1 tbs. fresh rosemary leaves, finely chopped
1 tbs. fresh thyme leaves
2 tsps. salt
freshly cracked black pepper, to taste

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Instructions

Pre-heat the oven to 400 degrees.
Half, or quarter the baby potatoes depending on their size. I like to keep things bite sized for this recipe. Spread the potatoes and the green beans onto a large rimmed baking sheet.
Chop the onion and spread across the baking sheet.
Smash the cloves of garlic and roughly chop before sprinkling over the vegetables.
Drizzle the olive oil over the potatoes, green beans and onion and sprinkle with the herbs, salt and pepper.
Give everything a good toss and roast for 40 minutes. Serve immediately.

Notes

Prepare the veggies ahead of time and store in an air tight container the day before. The herbs can also be chopped and stored as well. Drizzle the finished side dish with honey for added flavor and a light sweet flavor.

Keywords: thanksgiving, side dish, roasted vegetables

Find it online: https://thehouse-magazine.com/roasted-green-beans-recipe-with-potatoes/