So, I seem to be on a side dish kick lately. Well, it is a pretty important to have some go-tos when you cook dinner pretty much every night of the week. One can only have steamed veggies so many times.
These are on rotation quite a bit. I even make them for us to eat with lunch on the weekends because they are just that good!
These are similar to Roasted Broccoli, but I love them so much they get their own post 😀
I have only ever made these using FROZEN green beans, straight from the freezer. The most they get thawed is if I get them on the pan and the oven is not to temperature.
I make a large batch of these and if there are any leftovers, it is a small container. This recipe could easily be halved.
Roasted Green Beans
20-24 ounces green beans
2 Tablespoons vegetable oil
1 teaspoon kosher salt
Black pepper to taste
Preheat oven to 450º
Place green beans in a 9x13 baking pan. Drizzle with the oil and toss to coat. Add salt and pepper, toss to coat.
Bake 25-30 minutes until tender and browned in spots.
If you are like me, you get tired of making the same side dishes all the time. I was so happy when I stumbled upon this recipe. The boys and I love them, which is key.
The wedges are not small, but they really do bake up crispy and delicious.
To cut the potatoes into wedges, cut each potato lengthwise in half. Turn potatoes cut side down, and cut each half lengthwise into 4 wedges. I leave the skin on for extra deliciousness.
These potatoes are also easy to throw together. I can usually have these in the oven in less time than it takes for the oven to heat up. They cook for about 30 minutes, so there is plenty of time to get your main dish and a veggie done without too much work.
Don't be shocked, but we like these with ketchup!
Potato Wedges
3/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon paprika
1/4 teaspoon ground mustard
1/4 teaspoon garlic powder
2 1/4 pounds baking potatoes, 3-4 medium
Olive Oil
Heat oven to 425º. Mix salt, sugar, paprika, mustard and garlic powder.
Scrub potatoes, leaving skin on. Cut the potatoes into wedges, cut each potato lengthwise in half. Turn
potatoes cut side down, and cut each half lengthwise into 4 wedges. Place potatoes in a jelly-roll pan.
Generously pour olive oil over potatoes. I use between 2-4 Tablespoons. Mix potatoes and olive oil so potatoes are evenly coated. Sprinkle spice mix onto potatoes, mix again.
Bake 25-30 minutes, turning the potato wedges halfway through.
