Sheet Pan Roasted Potatoes and Green Beans

Need a super simple side dish that will actually get eaten by your picky eaters?

I’ve got you covered with my favorite sheet pan roasted potatoes and green beans!

This side dish recipe is my sanity saver.

One pan.

Minimal prep.

And it goes with practically EVERYTHING.

The best part is you can throw it in the oven and help with spelling words or break up fights about whose turn it is on the iPad without having to stand over the stove stirring something.

You can adjust the seasonings based on what your family likes.

Sometimes I go with simple salt and pepper and other times I get fancy with garlic and herbs when I’m feeling like a proper grown up who has her life together (rare but it happens).

Trust me on this one.

This side dish will change your weeknight dinner game and save you from ordering pizza AGAIN when you forget to plan dinner until everyone is already starving and cranky.

Just don’t forget to line your pan with foil unless you enjoy scrubbing pans at 10pm while binging Netflix shows you cant watch when the kids are awake!

Ingredients for My Ultimate Easy Sheet Pan Roasted Potatoes & Green Beans

Here’s what you need to make this easy side dish meal.

• Baby potatoes – I’m obsessed with the yellow or Yukon Gold ones but honestly any kind works in this recipe
• Fresh green beans – trimmmed
• Olive oil – light version works best for this dish
• Salt – kosher is my go-to but regular table salt does the trick (just go easy since you can always add more later)
• Seasonings – sprinkle on some Morton’s Nature’s Seasons or Lawry’s if you want that extra flavor punch
• Garlic – roasted adds that sweet-garlicky flavor that even my pickiest eater will tolerate without complaining
• Parmesan – sometimes I throw this on top if I’m feeling extra or the oldest is in one of her moods

Just make sure you spread everything in a single layer or you’ll end up with steamed veggies instead of those yummy crispy edges that make this so addictive!

How to Make this Sheet Pan Roasted Potatoes & Green Beans

Here’s how simple it is to make this side dish recipe.

1 – Preheat Oven to 400℉

Line your sheet pan with parchment paper or non-stick foil (PLEASE dont skip this step unless you love scrubbing pans at 10pm).

2 – Cut Potatoes Depending on Size

The big ones need to be halved or quartered while the tiny ones can stay whole. Basically you want them all about the same size so they cook evenly.

Toss them in a bowl with half the olive oil some salt and whatever seasonings your family likes.

3 – Spread Potatoes Out On Your Pan Making Sure They’re in a SINGLE LAYER.

This is super important!

If you crowd them they’ll steam instead of getting those yummy crispy edges.

Pop them in the oven for 20 minutes.

4 – Toss Green Beans With the Rest of the Oil Salt and Seasonings

I usually do this in the same bowl I used for the potatoes because who needs extra dishes? Not this mom!

5 – When the Timer Goes Off Pull Out That Hot Pan& Give Potatoes a Quick Stir

They should be starting to get golden but not fully done.

Layer the green beans right on top.

6 – Back Into the Oven for Another 20 Minutes!

You’ll know everything is done when the potatoes are crispy on the outside and the beans have those slightly wrinkly roasted spots.

7 – Sprinkle Parmesan Cheese

Serve it up while its warm and watch everyone devour it.

Pro Tips for Perfect Roasted Potatoes & Green Beans

• Size matters! Cut those potatoes into similar sized pieces or the small ones will burn while the big ones stay raw in the middle (learned this the hard way)

• Timing is everything! Always add the green beans AFTER the potatoes have had their head start or you’ll end up with mushy green beans and crunchy potatoes
• Flip it good! Toss those potatoes halfway through cooking so they get that gorgeous golden color all over instead of just on one side
• Give em space! Don’t try to cram too many veggies on one pan unless you want steamed veggies instead of roasted ones (use two pans if you’re feeding a crowd like when the whole soccer team comes over)
• Line that pan! Use parchment paper or foil for easy cleanup because nobody has time to scrub stuck-on food after a long day of mom-ing
• Season twice! I add some seasoning before cooking and a little sprinkle right when they come out of the oven while they’re still hot
• Fresh is best! Never substitute frozen green beans unless you’re desperate (thaw and drain them first if you must)
• Canned beans are a no-go! Those sad mushy canned green beans will never crisp up no matter how long you cook them
• Leave the skin on! Potato skins add nutrition and texture plus saves you precious minutes of prep time
• Hot pan magic! Make sure your oven is fully preheated before adding the pan for maximum crispiness
• Try the fork test! Potatoes should be easily pierced with a fork but still hold their shape
• Make extra! These taste amazing reheated the next day for lunch or breakfast with an egg on top.

My neighbor asked me about using frozen green beans last week and I had to give her the hard truth.

Just don’t do it unless youre really in a pinch! And please for the love of everything dont use canned green beans in this recipe.

Those belong in casseroles or those Southern-style green beans my husband’s mom makes with bacon.

I never peel my potatoes anymore because who has the time?

This side dish is great for any season and goes with chicken, pork or beef!