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!
Sheet Pan Roasted Green Beans and Baby Potatoes
- 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.
- 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.