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Roasted Purple Potatoes & Green Beans

Dress up your dinner table sides with this simple and colorful purple potato dish.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 2 tablespoons olive oil divided
  • sea salt and freshly ground black pepper
  • 1 1/2 pounds small 2-inch-diameter purple potatoes, cut into quarters
  • 1 pound green beans
  • 1 medium lemon thinly sliced
  • 1/2 pound portobello mushrooms
  • 3 cloves garlic minced
  • 1/4 cup chopped fresh sage leaves
  • 2 tablespoons chopped fresh thyme leaves
  • 2 tablespoons chopped fresh rosemary leaves


  1. Preheat oven to 450°. Line a large rimmed baking sheet with foil or parchment paper. Place potatoes in a medium bowl, drizzle with 1 tablespoon of oil, and season with salt and pepper. Toss gently to coat then spread on baking sheet in an even layer. Place in oven to bake for about 20 minutes on their own.
  2. Combine another tablespoon oil, green beans, lemon slices, and herbs in same bowl from potatoes; season with salt and pepper and toss to coat. After the potatoes have cooked about 20 minutes add mixture to sheet pan, mixing in with potatoes and return to oven for about 15 minutes longer.
  3. After those 15 minutes, toss the mushrooms in the same bowl and place on the pan with the rest of the ingredients. Return pan to oven and roast until potatoes are beginning to brown around the edges, about 20 minutes. Remove pan from oven and let it cool for 5–10 minutes. Serve Hot.