Sheet Pan Roasted Green Beans and Baby Potatoes

Our sheet pan theme continues this month with an easy roasted vegetable recipe. Roasted veggies are a great foundation to build upon for any dinner. When I made this recipe, I added quartered raw beets for added color and delicious flavor.

My roasted baby potatoes and string green beans can be paired with chicken breast, roasted tofu, grilled salmon, or shrimp.

Try sheet pan cooking to explore your creativity. Choosing the vegetables to roast and adding a protein: it’s as easy as 1, 2, 3!

To Healthy Eating!

Melissa

Sheet Pan Roasted Green Beans and Baby Potatoes

Nothing brings out the flavor of vegetables like roasted them in the oven on a sheet pan!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Dish
Cuisine All American
Servings 4 People

Ingredients
  

  • 1 lb bag Baby potatoes Baby Dutch, purple, mixed—your choice.
  • 1 lb bag Green Beans Trimmed.
  • 2 tbsp olive oil Or olive oil spray.
  • 4 servings Protein of your choice Roasted tofu, grilled chicken, shrimp, salmon.
  • 1 - 2 tbsp garlic To taste.
  • Everything but the Bagel Seasoning To taste.
  • 3 cups Organic Beets Quartered—raw or par-cooked.

Instructions
 

  • Turn the oven onto the roast setting (if you have that setting) or pre-heat to 425 degrees.
  • Place parchment paper over your sheet pan (or you can use aluminum foil).
  • Cut potatoes in half and layer them on the pan. Spray with olive oil, then season with spices.
  • Since potatoes take a little longer than string beans to roast, give them a head start for about 8 minutes or so. If you add a dense vegetable, take this into account. For example, beets will take longer to cook if they are not parboiled.
  • Add the string beans after your more dense vegetables have baked. Roast until you have reached your preferred doneness. I like mine a bit on the crispier side.

Protein Choice Options

  • Season the protein of your choice. Depending on your choice, cooking times will vary. Add to the roasted vegetables.
  • Tofu: Roast based on firmness. I use firm and just roast on each side until nicely browned.
  • Chicken: Breasts can bake for 50-60 minutes, based on thickness.
  • Salmon: 6-8 minutes per side. Shrimp: 2-3 minutes per side.

Notes

Melissa's Modifications:

I have provided protein options within the recipe for your consideration. If you do not use oil, then you can coat the vegetables in your seasoning mixture after dipping them in vegetable broth. Just keep in mind different cooking times and temperatures to balance the sheet pan cook times.
Nutritional Values: Vegetables (Baby Potatoes, Green Beans, Beets) only- 257 Calories; 7.4g Fat; 0 Cholesterol; 125.3mg Sodium; 33g Carbs; 11g Fiber; 6.6g Protein.
Added Protein -
Tofu: 173 Calories; 9g Fat;1g Carbs;8g Protein
Chicken Breast: Without Skin - 119 Calories; 2.6g Fat; 61g Cholesterol; 53.6mg Sodium; 0g Carbs; 22.5g Protein
Salmon: 4 oz. piece - 180 Calories;7g Fat; 57mg Cholesterol; 430mg Sodium; .1g Carbs; .5g Fiber; 22.1g Protein
Shrimp: 9 pieces - 99 Calories; .3g Fat; 189mg Cholesterol; .2g Carbs; 24g Protein