Go Back

Fresh Green Beans & Baby Potatoes with Pesto

5 from 5 reader reviews
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 -6
Print Recipe Pin On Pinterest Leave Review

Ingredients

  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons onion powder
  • 1 ½ teaspoons paprika
  • 1 ½ lbs baby Yukon gold potatoes, halved
  • 2 tablespoons olive oil, divided
  • sea salt and ground black pepper, to taste
  • ¾ lb fresh green beans, ends trimmed
  • ⅓ cup vegan pesto
  • 1 tablespoon lemon juice
  • ½ teaspoon Tamari
  • chopped fresh basil, for garnish
  • toasted pine nuts, for garnish

Instructions

  • Preheat the oven to 400°F. Line a half sheet-sized baking sheet with parchment paper.
  • Make the spice mixture. In a small bowl, mix together the garlic powder, onion powder, and paprika.
  • In a medium bowl, combine the halved baby potatoes, half of the spice mixture, 1 tablespoon of the olive oil, salt, and pepper. Toss to coat and then transfer to the baking sheet. Spread the potatoes out and then slide the baking sheet into the oven. Set a timer for 20 minutes.
  • Place the green beans in the medium bowl and toss them with the remaining spice mixture, remaining tablespoon of olive oil, salt and pepper.
  • When the 20 minute timer goes off, pull out the baking sheet and give the potatoes a little flip and toss. Add the green beans to the baking sheet and spread everything out in a single layer. Slide the baking sheet back into the oven and set a timer for 20 minutes.
  • Rinse out the medium bowl and give it a wipe. To the bowl, add the vegan pesto, lemon juice, and Tamari. Whisk to combine.
  • Once the potatoes are golden brown and green beans are tender, remove from the oven. Pour the pesto mixture over top and quickly toss to coat. Serve green beans and potatoes warm with chopped fresh basil and toasted pine nuts.

Recipe Notes

  • Any small potatoes that you like are good here! Red skinned potatoes, Fingerlings etc.
  • I used classic vegan basil pesto but alternative pesto varieties (kale, parsley, sun dried tomato) would also be nice.
  • Store bought pesto makes this dish even easier! I love Sunflower Kitchen and Gotham Greens for vegan pesto options.
  • I did test roasting thawed frozen green beans for this recipe and didn’t love the results. The flavour was pretty bland and there was a mush factor with the texture unfortunately.
Fresh green beans and potatoes roast together in the oven for 40 minutes before getting tossed with a simple lemony pesto dressing. A lovely and easy warm salad/side!