Ingredients
Method
- Preheatyour oven to 400°F. Forthe best browning, use a dark-coloredrimmed baking sheet.
- Trimand snap fresh green beans into 2-inch lengths. Cutpotatoes into halves or quarters to match the size of the beans. Ensure potatoes are completely dry; moisture leads to steaming rather than roasting.
- Combine beans, potatoes, and onion wedges on the tray. Drizzle with olive oil and tossthoroughly. Sprinkle with salt, pepper, and red pepper flakes, then toss again.
- Spread vegetables into a single layer. Do not crowd the pan, or they will turn outmushy.
- Slide the tray into the oven and roast for 15 minutes.
- Remove the tray. Sprinkle the minced garlic over the vegetables and use a spatula toturn them, ensuring the garlic is well-incorporated into the hot oil.
- Return the tray to the oven for another 10 to 15 minutes. Roast until potatoes arefork-tender and beans show dark, caramelized spots.
Notes
The biggest mistake is over-crowding the pan. If the vegetables are piled on top of each other, they will steam instead of roast. This results in a soft texture and a dull color. Always use two baking sheets if you are doubling the recipe to ensure every vegetable has its own space to touch the hot metal.