Description
This Parmesan Roasted Potatoes and Green Beans recipe is a delicious, easy-to-make side dish featuring tender Yukon Gold potatoes and crisp green beans tossed in a tangy lemon-Dijon sauce and topped with savory Parmesan cheese. Roasting at a high temperature caramelizes the vegetables for rich flavor and a satisfying texture. Perfect for weeknight dinners or holiday meals, this dish offers a delightful balance of citrus brightness, garlic punch, and cheesy goodness.
Ingredients
Scale
Vegetables
- 1 ½ pounds Yukon Gold potatoes, cut into 1-inch pieces
- 1 (12-ounce) package green beans, trimmed and cut into 1-inch pieces
Sauce and Seasonings
- 3 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 3 garlic cloves, finely minced
- 2 tablespoons lemon juice (from 1 lemon)
- 2 teaspoons grated lemon zest
- ½ teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
Cheese
- ¼ cup + 2 tablespoons grated Parmesan cheese (divided, plus more for serving)
Optional
- Lemon wedges for serving
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) to prepare for roasting the potatoes and green beans evenly and achieve a golden, crispy texture.
- Make sauce: In a small bowl, whisk together the olive oil, Dijon mustard, minced garlic, lemon juice, lemon zest, paprika, salt, and black pepper to create a flavorful citrusy and savory dressing.
- Coat potatoes and bake: Place the cut potatoes into a large bowl. Pour in two-thirds of the prepared oil mixture, reserving the remaining third for later. Toss the potatoes thoroughly to coat them evenly. Then sprinkle ¼ cup of grated Parmesan cheese over the potatoes and toss again until well coated. Line a large baking sheet with parchment paper and spread the potatoes out in a single layer. Bake in the preheated oven for 18 minutes, allowing them to begin softening and crisping.
- Coat green beans and bake: Meanwhile, in the same large bowl, add the trimmed and cut green beans. Drizzle the remaining oil-mustard mixture over them, then toss to coat evenly. Sprinkle 2 tablespoons grated Parmesan cheese and toss again. After the initial potato baking, push the potatoes to one side of the baking sheet and add the green beans in a single layer on the other side. Return the sheet to the oven and roast for another 10-15 minutes until the potatoes are fork-tender and the green beans have blistered slightly.
- Serve: Remove the baking sheet from the oven. Serve the roasted potatoes and green beans warm, garnished with additional Parmesan cheese and lemon wedges if desired for extra brightness and flavor.
Notes
- Use Yukon Gold potatoes for their creamy texture and excellent roasting qualities.
- Ensure potatoes are cut into uniform 1-inch pieces for even cooking.
- To save time, you can prepare the sauce and chop vegetables ahead of time.
- For a gluten-free version, confirm Parmesan cheese used is gluten-free certified.
- Leftovers can be refrigerated for up to 3 days and reheated in an oven or air fryer to maintain crispiness.
- Lemon wedges add a fresh, tangy finish but are optional.
