Rosemary-Garlic Roasted Potatoes with Green Beans

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Crispy roasted potatoes paired with tender green beans for a simple, flavorful vegetable side dish. This Mediterranean-inspired vegetarian recipe, ready in about 35 minutes, pairs potatoes, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs baby potatoes, halved potatoes
• 3 tbsp olive oil
• 4 cloves, minced garlic
• 2 tsp finely chopped fresh rosemary
• 12 oz, trimmed green beans
• 1 tsp lemon zest
• 1 tsp salt
• 1/2 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss halved baby potatoes with 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp chopped rosemary, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.
2. Step 2: Roast for 25 minutes until golden and crispy, stirring halfway through.
3. Step 3: While potatoes roast, heat remaining 1 tbsp olive oil in a skillet over medium-high heat. Add trimmed green beans and cook for 5 minutes until bright green and slightly tender.
4. Step 4: Add remaining 2 minced garlic cloves and 1 tsp chopped rosemary to the green beans, cooking for 1 more minute until fragrant.
5. Step 5: Stir in lemon zest and remaining salt and pepper. Remove from heat.
6. Step 6: Transfer roasted potatoes to a serving platter, top with green beans, and sprinkle with extra chopped rosemary if desired.