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Roasted Potatoes and Green Beans with Lemon-Dill

Servings: 4

In this easy, hands-off side, the potatoes and beans roast together on the same sheet pan while you whisk together a quick vinaigrette.


  • 1 lb. small red potatoes, halved
  • 2-1/2 Tbs. olive oil, more as needed
  • Kosher salt
  • 8 oz. green beans, trimmed
  • 1/2 tsp. finely grated lemon zest
  • 1 Tbs. fresh lemon juice
  • 1 garlic clove, minced
  • 1/2 tsp. Dijon mustard
  • 1 Tbs. chopped fresh dill
  • Freshly ground black pepper


  • Heat the oven to 475°F.
  • Toss the potatoes with 1 Tbs. of the oil and 1/4 tsp. salt on a large rimmed baking sheet. Arrange in a single layer, then roast until golden brown on the bottom, 13 to 15 minutes.
  • Meanwhile, toss the green beans with a little olive oil and season with salt. Flip the potatoes (scrape up with a metal spatula, if needed), move them onto one half of the baking sheet, and spread the green beans on the other half in a single layer. Roast until the potatoes are tender and the green beans are browned in spots on the bottom, 12 to 15 minutes more.
  • Meanwhile, in a small bowl, whisk the remaining 1-1/2 Tbs. oil, lemon zest and juice, garlic, and mustard. Stir in the dill, and season to taste with salt and pepper. Toss the green beans and potatoes with the dressing, and serve warm or at room temperature.


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