SHEET PAN GREEN BEANS AND POTATOES
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Sheet Pan Green Beans and Potatoes with Avocado Ranch recipe is so easy to make, has great flavor, and roasts in about 40 minutes. This sheet pan meal is flavored with garlic, seasoning, and avocado oil and then roasted.
I made a creamy avocado sauce to go with the vegetables that compliment the flavors wonderfully.
SHEET PAN GREEN BEANS AND POTATOES WITH AVOCADO RANCH
I realize a lot of people are doing low-carb diets now. However, you do need some carbs and you need nutrients. Potatoes are very nutritious! However, you can sub cauliflower or sweet potatoes for the Yukon gold potatoes if you prefer.
You can serve these potatoes and green beans as a side dish or, like I do, as a meatless main. I’m doing a lot of meatless main dishes lately as I work more plants into my diet. Sometimes it’s a balance with the meat-eating men in the family.
Furthermore, you can easily add meatballs or cubed chicken to the sheet pan.
As you’ll see from the photos, I kept the potatoes in a single layer so that they would get crisp on all sides. However, I piled the green beans in a bunch so that would stay moist.
WHAT YOU’LL NEED FOR GREEN BEANS AND POTATOES
- Potatoes. I use Yukon gold potatoes because they have thin skins and don’t need to be peeled. You can use another variety of potatoes if you choose.
- Green Beans. I used canned green beans. If you use fresh, you’ll need to add more time for them to cook.
- Avocado oil. Avocado and Coconut oil are healthier, but you can use any cooking oil.
- Garlic. I minced fresh garlic cloves, but you can use jarred garlic. I don’t recommend garlic powder.
- Everything Bagel. There are several brands of this seasoning now, but this brand is what I use.
- Paprika.
- Seasoning salt. I use Lawry’s Seasoned Salt.
- Ground black pepper.
- Dried thyme. I use this. Of course, you can use fresh thyme if you have it.
More on the Avocado Ranch
- I like the dressing chunky so I mash mine with a fork. If you want it smooth, you can pulse the avocado and sour cream in a food processor.
- You can substitute mayonnaise for part of the sour cream. However, if you use a food processor, cream the avocado first then stir the mayo in by hand. If mixed for too long, the mayo can change the texture and/or separate.
Store your potatoes and green beans
These Potatoes and Green Beans can be stored in an airtight container in the refrigerator once they have cooled. They will last in the fridge for four days.
To reheat, you can bake on the sheet pan at 350 degrees for a few minutes. Also, you can heat them up in the microwave.
While you’re here, check out these recipes.
- Tangy Vinegar Slaw
- Dr Pepper Baked Beans Recipe
- Tex Mex Coleslaw
- Homestyle Coleslaw
- Steakhouse Hamburger Salad
- Best Cobb Salad
- Skillet Mexican Street Corn
- Brussels Sprouts and Asparagus
- Mongolian Ground Beef Noodles
SHEET PAN GREEN BEANS AND POTATOES WITH AVOCADO RANCH
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Save To Your Recipe BoxIngredients
For the potatoes
- 1 and ½ to 2 pounds Yukon gold potatoes washed, dried, & cut in 1-inch chunks
- 2 tablespoons avocado oil or any cooking oil
- 1 tablespoon Everything Bagel seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme or about ½ T fresh thyme chopped
- 1 teaspoon seasoning salt or salt
For the green beans
- 2 14..5-ounce cans green beans drained
- 1 tablespoon avocado oil
- 1 large clove garlic minced
- ½ teaspoon ground black pepper
- ½ teaspoon salt
For the Avocado Ranch
- 1 medium avocado
- ½ cup sour cream
- 1 tablespoon fresh lime juice
- ¼ teaspoon garlic minced
- ⅛ teaspoon salt or to taste
- ⅛ teaspoon dried dill
- ⅛ teaspoon onion powder
- ¼ teaspoon ground white pepper or black pepper
- ¼ to ½ cup buttermilk as needed for the consistency you want
Instructions
- Preheat the oven to 400°F. Line a 12×17-inch sheet pan (or 2 smaller pans) with parchment paper or foil.
For the potatoes
- I like to use Yukon gold potatoes because they have thin skins that you don't have to peel. You can use another variety and peel them. Cut the potatoes into medium-sized cubes (about1-inch squares).
- Place the potatoes on the baking sheet and add the olive oil and seasonings. With your clean hands toss everything well to coat.
- Spread them into a single layer. (Leave room for the green beans.
- Bake for 20 minutes at 400°F.
For the green beans
- Meanwhile, prepare the green beans. Drain, then toss them in the oil and seasonings.
- After the potatoes have cooked for 20 minutes, add the green beans.
- Cook another 10 to 15 minutes until potatoes are fork tender.
For the Avocado Ranch
- Peel the avocado and discard the pit.
- Mash avocado in a bowl, then stir in the sour cream, lime juice, and seasonings.
- Add the buttermilk a little at a time until it's the thickness you like.
Notes
- I like the dressing chunky so I mash mine with a fork. If you want it smooth, you can pulse the avocado and sour cream in a food processor.
- You can sub mayonnaise for part of the sour cream. However, if you use a food processor, cream the avocado first then stir the mayo in by hand. If mixed for too long, the mayo can change texture and/or separate.