Take-out Tuesday, Sheet Pan Lemon Potatoes & Green Beans

the Painted Apron

6 years ago

I was the lucky winner of a giveaway from Pandora’s Box, this super fabulous seasoned salt, made with pure ingredients and no weird additives

Thank you Pattie!

Jess Hall’s Serendipity Seasoned Salt is a Texas blend, originally available in only a handful of small Texas stores, but now it is available world wide here

Jess Hall has been making seasoning products Texas style, you know bigger and better, for 45 years

You can see all the Jess Hall Serendipity products and order here

I used it to season potatoes and green beans for a fast and tasty sheet pan side dish

Cut red potatoes into 1/4s, or small evenly sized pieces, toss with olive oil, butter, lemon juice and seasoned salt

Spread out in an even layer on a foil lined pan and roast at 400 degrees for 25 minutes

Microwave the green beans for 2 minutes on high, in a clean towel, and set aside wrapped in the towel while potatoes are roasting

Place beans on top of potatoes, season, and pour remaining butter and lemon juice over beans

Toss everything around, spread out in an even layer, and sprinkle with Parmesan

Return to oven and roast for 10 more minutes

This is an easy weeknight dinner dish, but put it in a pretty serving bowl, and it’s elegant enough for company!

Garnish with lemon zest and lemon slices if desired

Such simple, healthy, no fuss sides, all on one pan…no clean up, just toss the foil away!

Sheet Pan Lemon Roasted Potatoes & Green Beans

Course Side Dish

Cuisine American

Keyword easy side dish, lemon roasted potatoes and beans, sheet pan green beans, sheet pan roasted potatoes

Prep Time 10

Cook Time 35

Servings 4

Line a sheet pan with parchment paper or foil. Place potatoes on pan in a pile. Drizzle with oil and butter, and season with seasoned salt and pepper.
Toss around to coat and then spread out into an even layer.
Drizzle with 1/2 of lemon juice. Roast at 400 degrees for 25 minutes.
Trim ends of beans, rinse and wrap in a clean towel. Microwave for 2 minutes on high. Remove to counter and leave them wrapped in towel. They will be crisp tender and will finish cooking with the potatoes.
Add green beans, season with more seasoned salt and pepper, and stir into potatoes to coat them with the butter and oil. Arrange everything into an even layer, drizzle with remaining lemon juice and sprinkle with Parmesan. Return to oven for 10 minutes.