Get ready to transform your ordinary side dish into a culinary masterpiece that will have everyone asking for seconds! This mouthwatering Pesto Roasted Potatoes and Green Beans recipe is about to become your new go-to dish that combines the crispy perfection of roasted potatoes with the vibrant freshness of green beans, all elevated by the magical touch of classic pesto. Whether you're looking to impress dinner guests or simply want to jazz up your weeknight meal, this recipe promises restaurant-quality flavors right from your own kitchen.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound baby potatoes, halved
- 1 pound fresh green beans, trimmed
- 1/4 cup pesto sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease with olive oil to prevent sticking.
- Wash the baby potatoes thoroughly and cut them in half. Pat the potatoes dry with a clean kitchen towel or paper towels to ensure they roast crispy.
- Place the halved potatoes in a large mixing bowl. Drizzle with olive oil and season generously with salt and pepper. Toss to coat evenly.
- Spread the potatoes cut-side down on the prepared baking sheet in a single layer. Ensure they are not overcrowded to allow proper roasting.
- Roast the potatoes in the preheated oven for 15-20 minutes, or until they start to turn golden brown and crisp on the edges.
- While potatoes are roasting, trim the ends of the green beans and wash them thoroughly.
- Remove the baking sheet from the oven and add the trimmed green beans around the potatoes. Toss gently to distribute.
- Drizzle the pesto sauce over the potatoes and green beans, using a spatula to ensure even coating.
- Return the baking sheet to the oven and continue roasting for an additional 10-12 minutes, or until the green beans are tender-crisp and the potatoes are fully golden and crispy.
- Remove from the oven and let rest for 2-3 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
- Transfer to a serving platter and garnish with fresh basil leaves or grated Parmesan cheese if desired. Serve hot as a delicious side dish.
Tips
- Potato Preparation is Key: Always pat your potatoes completely dry before roasting. Moisture is the enemy of crispiness, so use a clean kitchen towel to remove any excess water.
- Single Layer Roasting: Spread your potatoes and green beans in a single layer on the baking sheet. Overcrowding will steam your vegetables instead of roasting them, preventing that desirable golden crispness.
- Pesto Pro Tip: For an extra flavor boost, use homemade pesto or a high-quality store-bought version. The quality of your pesto can make a significant difference in the final dish.
- Temperature Matters: Ensure your oven is fully preheated to 425°F before putting in the vegetables. This high heat is crucial for achieving that perfect crispy exterior.
- Don't Skip the Resting Time: Letting the dish rest for 2-3 minutes after roasting allows the flavors to meld and helps the vegetables set their crispy texture.
- Optional Garnish: For an extra touch of elegance, sprinkle some fresh basil leaves or grated Parmesan cheese just before serving to add a burst of fresh flavor and visual appeal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 6g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 5mg
