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Sheet pan garlic potatoes and green beans is an easy-to-make side dish that can be prepped in just 10 minutes and baked for 30 minutes in the oven. It can be served alongside a main dish of chicken, pork, or beef for a complete meal.

Sheet Pan Garlic Potatoes And Green Beans

Sheet pan dishes are popular because of how easy they are to make for dinner. When you’re rushed for time or just want to cook something easy, they are the go-to dish. You can cook an entire meal on the pan or, in this case, a quick side dish. The fresh green beans go so well with garlic and roasted potatoes.

Potatoes, green beans, and garlic are tossed in olive oil and salt and pepper and then laid in a single layer on a baking sheet. It’s then cooked in a hot oven for 25 minutes and finished under the broiler for five more minutes. This gluten-free dish is a perfect side for almost any meal.

How to make sheet pan garlic potatoes and green beans

Preheat the oven to 425 degrees.

Prepare a large (18×13 inch) rimmed baking sheet with aluminum foil sprayed with nonstick cooking spray.

Mince 2 cloves of garlic.

Drizzle the potatoes with 1 tablespoon olive oil and toss with the minced garlic, salt, and pepper.

Place the potatoes on the prepared sheet pan.

Bake for 20 to 25 minutes or until tender.

Meanwhile, toss the green beans in the remaining oil, garlic, salt, and pepper.

Set the oven to broil.

Place the green beans on the sheet pan and cook for 5 minutes.

Remove the baking sheet from the oven, toss to stir, and return to the oven to cook until desired doneness is reached.

Tips for success/variations:

• Here are some ideas for variations and tips for success:
• Add other vegetables like red potatoes, carrots, parsnips, or squash depending on what you have available.
• If you’re not concerned with being dairy-free, you can add a little grated parmesan to the top of the dish right before broiling.
• Toss the roasted green beans, roasted garlic, and baby potatoes in a garlic herb vinaigrette while still warm to make a salad.

How to serve:

You may be wondering what you can serve with these roasted vegetables.

You’ll love a blast of green vegetables with this Honey Pecan Chicken or Instant Pot Black Pepper Chicken.

You can also pair this delicious side dish with Easy Beef Stroganoff or Taco Crescent Rolls.

How to store:

Keep the potatoes and green beans in an air-tight container or plastic bag in the refrigerator for up to 3 days.

To reheat, place them in the microwave in 30-second intervals until hot or in the air fryer at 350 degrees for 2 – 5 minutes.

You can freeze the leftovers as well. We recommend laying them flat on a baking sheet in the freezer for 15 minutes and then moving them to a plastic freezer bag. This ensures they don’t all freeze together in one big block.

FAQs:

What temperature is best for roasting vegetables?
425 degrees Fahrenheit is best for roasting vegetables since it allows them to cook quickly without becoming mushy.

Are sheet pan meals safe?
Yes, sheet pan meals are perfectly safe to eat! When you cook meat with vegetables, be sure to cook the meat all the way through to the appropriate temperature.

Sometimes, it’s best to start cooking the meat before the vegetables so that the meat cooks all the way through and the vegetables don’t burn.

What type of pan should you roast vegetables on?
A baking sheet with edged sides or a baking dish with deep sides are best for roasting vegetables.