The recipe for Roasted Potatoes and Green Beans with Lemon and Herbs is fresh, zesty, and effortlessly elegant! Think golden, crispy potatoes, tender green beans, and a bright lemon-garlic dressing, finished with fresh herbs, toasted pine nuts, and a scattering of Parmesan.
Easy One-Pan Roasted Potatoes and Green Beans with Lemon and Herbs
This is the kind of dish that works with everything — you can serve it alongside roast chicken, with grilled fish, or as part of a summer barbecue spread. Whether you call it a tray bake or a sheet pan recipe, this one-pan wonder is as easy as it is beautiful. Everything roasts together until golden, then gets tossed in a lemon-herb dressing that makes every bite sing.
And the best part? It’s ready in under 45 minutes — with hardly any washing up.
What You’ll Need for This Easy Potato and Green Bean Tray Bake
Simple ingredients and fresh flavours, that’s the magic of this recipe:
- New potatoes – Waxy potatoes roast up with the perfect crisp outside and creamy inside. No need to peel!
- Green beans – Choose fresh, firm green beans for the best texture and vibrant colour. Trim the ends just before cooking to keep them crisp and flavourful.
- Olive oil – Use extra virgin olive oil (one that’s heat resistant!) for richness and depth.
- Garlic & lemon – The heart of the dressing — zesty, fragrant, and bright.
- Fresh herbs – Dill and parsley bring freshness; swap in basil or chives if you like.
- Red onion – Adds colour and a gentle bite.
- Pine nuts & Parmesan – Nutty crunch and a salty, savoury finish.
Kitchen tip: Toast the pine nuts in a dry frying pan over medium heat until golden — they can go from perfect to burnt in seconds, so keep a close eye.nnen.
Sheet Pan Potatoes and Green Beans: Step-by-Step
Here’s how this easy tray bake comes together:
- Roast the potatoes – Toss them with olive oil and sea salt, spread out on the prepared baking sheet, and let the oven work its magic until the edges turn irresistibly golden and crisp.
- Add the beans – Scatter the green beans over the potatoes, give everything a quick toss, and roast just until the beans are tender but still crisp-tender.
- Dress & serve – Slide the roasted vegetables into a serving bowl, drizzle with the lemon-garlic dressing, toss with fresh herbs, then finish with toasted pine nuts and a generous sprinkle of Parmesan. Voilà — dig in and enjoy every zesty, herb-packed bite!
Get the exact ingredient quantities in the printable recipe card below.
What to Serve with Roasted Potatoes and Green Beans
Crispy, golden potatoes and tender green beans — the side dish that gets along with everything. Pair it with grilled chicken, a juicy steak, salmon patties, or baked fish for an easy, crowd-pleasing dinner. Feeling brunchy? Serve it with fluffy scrambled eggs, a gooey cheese omelette, or smoked salmon for a little weekend indulgence.
Best Way to Reheat Roasted Potatoes and Green Beans
Roasted veg are best straight from the oven — hot, crisp, and full of flavour. If you have leftovers, let them cool before storing in an airtight container in the fridge for up to 3-4 days. Reheat on a baking tray in the oven to bring back a little crispness, or enjoy them cold tossed into a green salad.
Why You’ll Love This One-Pan Roasted Potatoes and Green Beans Recipe
- One-pan magic – Minimal effort, minimal mess.
- Perfect balance – Crispy, creamy potatoes + fresh, zesty beans.
- Versatile – Works as a side or light main, hot or at room temperature.
- Fresh & healthy – Naturally gluten-free and easily made vegan.
- Beautiful to serve – Fresh herbs and pine nuts make it dinner-party ready.
More Delicious Tray Bake Recipes to Try
If you enjoy this recipe, you might also love my Roasted Green Beans with Lemon and Dill — the inspiration behind this dish, and another vibrant, fresh side that comes together in no time.
And if you’re a fan of one-pan sheet pan dinners (or tray bakes, as they say in the UK), here are a couple more favourites to try next:
- Oven-Baked Gnocchi with Tomatoes and Feta – a cosy tray bake that’s perfect for an easy weeknight dinner.
- Roasted Green Asparagus and Potatoes – a springtime classic full of flavour and colour. Switch out asparagus for broccolini when it’s out of season.
- Roasted Vegetables and Chickpeas – hearty, nourishing, and full of roasted goodness.
Roasted Potatoes and Green Beans with Lemon and Herbs
Quick and easy Roasted Potatoes and Green Beans with Lemon and Herbs. A one-pan tray bake with golden potatoes, tender-crisp beans, zesty lemon-garlic dressing, fresh herbs, pine nuts, and Parmesan. Serves 4-6 as a delcious side dish!
Ingredients
- 1 kg new potatoes, scrubbed clean
- 250 g green beans, washed, trimmed and dried
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- coarse sea salt and freshly ground pepper, to taste
- 1 large lemon, freshly squeezed
- 1 medium red onion, finely diced
- 2 tablespoons freshly chopped dill
- 1 small bunch flat-leaf parsley, chopped
- 2 tablespoons pine nuts, lightly roasted
Method
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Preheat the oven to 220°C / 425°F and line a baking sheet with parchment paper.
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Prepare the potatoes: Cut into wedges (or in half lengthwise if small). Toss with 2 tablespoons of olive oil and season generously with salt. Spread into a single layer and roast for 25 minutes, tossing halfway through.
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Add the green beans: After 25 minutes, add beans to the tray and toss with the potatoes so they’re lightly coated in oil. Roast for another 12–15 minutes, until the beans are tender-crisp and the potatoes golden and crispy.
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Make the dressing: In a small bowl, whisk together garlic, lemon juice, and a pinch of salt. Slowly whisk in the remaining 2 tablespoons of olive oil until combined.
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Assemble: Transfer roasted potatoes and beans to a large serving bowl. Add red onion, parsley, and dill. Pour over the lemon-garlic dressing and toss gently to coat. Adjust seasoning with more salt, pepper, or lemon juice as needed.
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Serve: Transfer to a platter, sprinkle with pine nuts and Parmesan, and serve warm or at room temperature. Enjoy!
Notes
- You can swap dill for fresh chives or basil for a slightly different herb profile.
- For a vegan version, simply skip the Parmesan or use a plant-based alternative.
Best Potatoes for Roasting:
- New potatoes are perfect for this recipe, they are tender, flavourful, and no peeling required. Choose waxy or all-purpose varieties that hold their shape well when roasted. I like to use Annabelle, but other great options include Charlotte, Nicola, Yukon Gold, or fingerling potatoes, all of which deliver a golden, crisp exterior and creamy interior.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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