Save
This vibrant mix of roasted green beans and tomatoes paired with garlic mashed potatoes brings a cozy and flavorful touch to your meal. It’s a colorful dish that’s just right for friendly get-togethers or relaxed family nights.
I made this for a holiday dinner once and everyone kept going back for more without me saying a word. It quickly became a favorite around our house every season.
Needed Ingredients
- Diced onions: add soft bite and aroma — yellow onions are a great pick
- Green beans: crunchy and bright, giving freshness and snap
- Butter: makes the potatoes rich — unsalted is best so you can control flavors
- Mashed potatoes: the creamy base — russets or Yukon golds work well for fluffiness
- Milk: smooths out the mash — whole milk gives creaminess but use what you have
- Olive oil: adds fruity richness while roasting — extra virgin tastes best
- Garlic powder: gives a gentle savory kick that pairs well with everything
- Salt and black pepper: key for seasoning and bringing out all the flavors
- Cherry tomatoes: bring sweetness and juiciness — pick firm and plump ones
Step-by-Step Directions
- Start With The Veggies:
- Gently mix the onions, tomatoes, and green beans with olive oil, salt, and pepper till everything’s nicely coated. This keeps the veggies tasty and helps them cook just right.
- Roast 'Em Up:
- Lay the veggies out on a baking tray in one layer without crowding so they roast instead of steaming. Bake at 400°F (200°C) for around 20-25 minutes until beans are tender and tomatoes look blistered and juicy.
- Make The Garlic Mashed Potatoes:
- Boil the chopped peeled potatoes in salted water till you can easily pierce them with a fork, about 15 minutes depending on how big they are. Drain and let them sit in the pot for a moment to dry out some moisture. While still warm, mash potatoes adding butter, milk, and garlic powder bit by bit till silky and creamy. Season with salt to your liking.
- Time To Serve:
- Put the roasted veggies and a big scoop of garlic mashed potatoes on the plate together. The mix of flavors and textures is sure to please everyone.
This dish always reminds me of happy family dinners where it surprised us all by becoming a favorite side. Seeing the kids happily enjoy their vegetables alongside creamy potatoes made me appreciate straightforward home cooking even more.
Best Ways To Store
Ingredient Swaps You Can Try
Tasty Pairing Suggestions
Serving this gives you a chance to enjoy the mix of roasted fresh veggies and rich comfort food in every bite. Let it sit a few minutes after plating to blend the flavors. A little extra butter or a sprinkle of Parmesan over the veggies can take it up a notch to something special.
Frequently Asked Cooking Questions
- → How can I keep green beans from turning soggy when roasting?
Make sure to dry the green beans well before tossing them with oil. Roast at a high heat around 400°F so they turn crisp but not mushy.
- → Can I swap cherry tomatoes for something else?
Absolutely, grape tomatoes or small tomatoes cut in half work great and give the same sweet, juicy roast.
- → What’s the trick to creamy garlic mashed potatoes?
Use warm milk and soft butter when mashing. Add garlic powder bit by bit so it tastes just right without being too strong.
- → Is it ok to prep the roasted veggies ahead of serving?
Yes, you can roast the veggies beforehand then warm them up gently to keep their texture and flavor.
- → How do I boost the flavor of the roast?
Try sprinkling on fresh herbs like thyme or some parmesan cheese before roasting for extra taste.