Savory Herb and Parmesan Roasted Red Potatoes and Green Beans

The Perfect Veggie Roast Made Easy

Looking for the perfect easy side dish recipe to complement your main? These savory herb and Parmesan roasted red potatoes and green beans are sure to do the trick! Roasting red potatoes and green beans together with a flavorful herb coating and Parmesan cheese creates the ultimate veggie side.

The red potatoes brown up crispy on the outside while staying fluffy within. Meanwhile, the green beans roast until tender and snap-crisp. A simple coating of olive oil, garlic, fresh herbs, and grated Parm gives tons of flavor without much fuss.

This veggie roast recipe comes together quickly and works with any meal, from easy weeknight dinners to holiday feasts. Keep reading for tips on making the best herb roasted potatoes and green beans you’ll make again and again!

Ingredients

This super simple veggie side requires just a few ingredients:

• Baby red potatoes, halved or quartered
• Green beans, ends trimmed
• Olive oil
• Minced garlic
• Dried herbs like oregano, thyme, rosemary
• Grated Parmesan cheese
• Salt and pepper

That's it! The potatoes and green beans are the stars here. Now let's get these veggies prepped and roasted.

Step-by-Step Instructions

Roasting potatoes and green beans together couldn't be easier. Just follow these simple steps:

Prep the Potatoes

Scrub the potatoes clean, then cut them into halves or quarters. Make the pieces similar in size for even cooking.

Prep the Green Beans

Trim the ends off the green beans. Leave beans whole or cut into 2-inch pieces.

Toss in Oil and Garlic

On a large baking sheet, toss the potatoes and green beans with olive oil, minced garlic, salt, and pepper.

Sprinkle on Herbs and Cheese

Add the dried herbs, like oregano, thyme, or rosemary, and grated Parmesan. Toss to evenly coat.

Roast

Bake at 425°F for 20 minutes. Remove from oven, flip with a spatula, and bake 10-15 more minutes until browned and crispy.

Finish and Serve

Remove veggies from the oven, sprinkle with a bit more Parmesan cheese, and enjoy!

Make-Ahead Tips

For easy meals, these roasted veggies can be prepped ahead:

• Cut potatoes and green beans up to 3 days in advance.
• Keep refrigerated in a zip top bag.
• When ready to cook, toss with oil and seasonings.
• Bake as directed for fresh roasted flavor.

With the veggies pre-prepped, this side can be on the table in under 30 minutes!

Flavors and Variations

This basic recipe is endlessly adaptable. Try these easy flavor variations:

• Balsamic Roast: Toss veggies with balsamic vinegar and add rosemary.
• Chili-Lime: Use cumin, chili powder and lime zest.
• Italian: Season with Italian herb blend instead of plain dried herbs.
• Lemon-Dill: Use lemon zest and fresh dill instead.
• Honey-Thyme: Drizzle with honey and use fresh thyme.

Change up the herbs, spices, oil and vinegar to make this veggie side your own. Have fun with different flavor combos!

Serving Suggestions

These roasted red potatoes and green beans pair well with all kinds of main dishes like:

• Baked chicken or pork chops
• Sausage and peppers
• Meatloaf or meatballs
• Fish fillets or salmon
• Roast turkey or beef
• Vegetarian mains

This versatile veggie side can complement everything from everyday dinners to holiday meals. Add a fresh salad and bread for a complete meal.

Storage and Reheating

For delicious leftovers, store and reheat the roasted veggies as follows:

• Allow to cool completely before storing.
• Transfer to an airtight container and refrigerate 3-4 days.
• Reheat in a 400°F oven until warmed through, about 15 minutes.
• Add a splash of oil or water to refresh before serving.
• Flavor with fresh herbs, cheese, or seasonings before serving.

With proper storage, you can enjoy second-day roasted veggies that taste just as fresh and flavorful.

Common Questions

What kind of potatoes work best?

Small red or yellow potatoes are ideal, or larger ones cut into pieces. Russets can also be used.

How do I know when they're done?

Test potatoes and beans with a fork - they should be tender but not mushy. Potatoes will release easily from fork.

Can I use frozen green beans?

Yes, frozen beans can be roasted after thawing but may need less time in the oven.

What oil is best for roasting?

Olive oil is ideal, but vegetable, canola, and avocado oil also work well for roasting.

Can I roast at a lower temperature?

Yes, roast at 375°F for a bit longer time, stirring occasionally for even browning.

The Takeaway

These savory herb and Parmesan roasted potatoes and green beans make the perfect easy veggie side. Letting the potatoes and beans roast together with simple seasoning makes an incredible flavor combo. This recipe works for all kinds of meals and prep ahead for busy weeks. Change up the herbs and spices to customize the flavors you love!

Conclusion

Savory Herb and Parmesan Roasted Red Potatoes and Green Beans deliver incredible flavor with little effort. Simply coating the veggies in oil, garlic, herbs, and cheese then roasting creates delicious browning and caramelization. The potatoes turn out crispy on the outside and fluffy within, while the green beans roast until tender and snap-crisp. This versatile recipe complements all sorts of main dishes from weeknight dinners to holiday meals. Prep the veggies ahead for even easier cooking. Follow the simple tips above for the perfect veggie side you’ll make again and again!

FAQs

What's the best way to store leftovers?

Let cool completely, then store in an airtight container in the fridge for 3-4 days.

Can I double this recipe for a bigger crowd?

Yes, simply double all the ingredients. Use two baking sheets and rotate pans halfway for even cooking.

How do I reheat the roasted veggies?

Place in a 400°F oven for 10-15 minutes until heated through. Add a splash of oil or water to refresh.

What kind of herbs work best?

Rosemary, oregano, thyme, and sage work well. Get creative with herb combos!

Can I roast at a lower temp?

Yes, roast at 375°F for longer time, stirring occasionally, until browned and tender.