Photo: Johnny Autry; Styling: Cindy Barr, Lindsey Lower
Yield
Serves 4 (serving size: 1 cup)

How to Make It

Preheat oven to 425°. Combine olive oil, salt, black pepper, potatoes, haricots verts, and garlic on a jelly-roll pan coated with cooking spray; toss to coat. Bake at 425° on bottom rack for 25 minutes, stirring once.

Ratings & Reviews

Missypurple1975's Review

mandofan
June 10, 2014
Green beans were way overcooked at 425 for 25 minutes & potatoes were undercooked- had to take green beans out & cook the potatoes another 20-25 minutes. Would not make this recipe again.

ajb1978's Review

Missypurple1975
January 05, 2014
Simple, delicious and healthy. I could not ask for more. I served this to dinner guests and they all asked for the recipe. LOVE!!!!

lmraor's Review

kiall1
August 05, 2013
Yes! This is a quick, yummy, and healthy side that uses pantry staples! It will definitely be in our regular rotation

mandofan's Review

lmraor
March 31, 2013
I agree with Kiall1, delicious and ridiculously easy. I did add a bit more black pepper and a dash of kosher salt right before serving, but...yeah...this is a keeper.

kiall1's Review

ajb1978
October 01, 2012
Excellent and ridiculously easy. Wonderful with the sauce from the Roasted Chicken Thighs with Mustard-Thyme Sauce recipe.