This was a recipe I whipped up one day after harvesting green beans in the garden. I didn’t want to cook my green beans in the typical go-to fashion of boiling on the stovetop with bacon and onions (though that’s still delicious).
Growing Green Beans in the Garden
What I absolutely loved about my green beans this year was that they weren’t green, they were purple! I grew a variety called ‘Royalty Purple Pod’ from Seed Savers Exchange. They were by far more prolific than the other varieties of green beans I grew. Even though the plant started looking sad in late Summer, the pods kept growing!
You’ll notice from pictures that once the purple beans are cooked, they turn green. The flavor was also very full, too. I can’t recommend ‘Royalty Purple Pod’ enough.
Once I harvest green beans, I’ll usually wait to wash them until I’m ready to use them. I store them in the fridge until I want to prepare them. Once I’m ready to use my fresh green beans, I put them in a strainer and wash them, snapping off the ends and cutting them into pieces.
Next, I cut up my potatoes and onions. You can slice pieces as big or little as you want for this recipe. Just note that smaller pieces will cook faster if you’re on a time crunch.
I mix the beans, potatoes, and onions together on a baking sheet. I like to use my Pampered Chef stone baking sheet because it cooks evenly. It’s so versatile–you’ll love it!
I drizzle this mixture with olive oil generously, then I season with salt, pepper, and a little bit of garlic powder. If you have a garlic pepper mixture, you can sub that out for pepper. Season with any other herbs you think would pair well with this dish, too!
Place in a preheated oven at 400 degrees F, covered, for at least an hour. I find that if I take it out sooner than that the green beans aren’t cooked to my liking–they’re a little bit chewier. Some people like that, but I don’t.
After the potatoes and green beans are soft, I turn the broiler on low, uncover the pan, and broil for 5 minutes or so to get crispy edges on the potatoes, onions, and beans.
Voila! Your delicious side is ready to eat with steak, chops, or chicken main dish!
Let’s dive into this roasted beans and potatoes recipe!
Roasted Green Beans & Potatoes
- 1 to 1½ pounds fresh green beans snapped and cut into 2 inch pieces
- 6-8 red potatoes chopped in halves or quarters
- 2 medium onions sliced and chopped roughly
- 3-4 tbsp olive oil
- 1-2 pinches seasoning salt seasoned generously
- 1-2 pinches black pepper seasoned generously
- garlic powder optional
- Preheat oven to 400°F.
- Snap ends off of green beans and cut into 2 to 3 inch pieces.
- Chop potatoes in halves or quarters. Smaller pieces will cook faster.
- Slice and chop onions roughly. I like larger pieces.
- Mix all ingredients onto baking sheet. Drizzle with olive oil evenly.
- Season with salt and pepper generously. You can also choose to add other spices and herbs at this moment. If using garlic powder, remember less is more.
- Cover with tin foil and roast in the oven for 45 to 60 minutes. I find that an hour is best to get the fresh beans nice and soft. If you like crispier green beans, opt for 45 minutes.
- Turn off oven and turn broiler on low. Uncover baking sheet and broil for at least 5 minutes.
- Ta-da! Enjoy as a side with beef steaks, pork steaks, pork chops, or fried/grilled chicken.
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