These Roasted Sweet Potatoes and Green Beans are the perfect side dish for any meal. It’s a delicious blend of tender sweet potato cubes, and crispy green beans all coated in savory herbs. Your family will love it.
Whether it’s a holiday gathering or a simple weeknight meal, these roasted vegetables are a fantastic addition to any main dish for this time of year.
If you love Green Bean recipes, you should try this Sheet-Pan-Roasted Green Beans and Potatoes recipe or this Crack Green Beans recipe.
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Ingredients
This is an overview of the ingredients that you need to make this recipe. You can find the full list of ingredients in the printable recipe card at the bottom of this post.
- Sweet Potatoes
- Green Beans
- Olive Oil
- Garlic Powder and Smoked Paprika
- Salt and Pepper
Instructions
This is an overview of the steps needed to make this recipe. The full instructions are available in the recipe card.
Step 1: In a large bowl, toss the sweet potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet.
Step 2: Roast the sweet potatoes, stirring halfway through.
Step 3: Meanwhile, toss the green beans with the remaining tablespoon of olive oil, salt, and pepper.
Step 4: Add the green beans to the baking sheet with the sweet potatoes, spreading them evenly. Continue roasting until the sweet potatoes are tender and the green beans are slightly crispy.
Storage
Storage – Place any leftovers in an airtight container and store them in the refrigerator. They will remain fresh for up to three days.
Freezing – For longer storage, freeze the roasted vegetables. Lay them on a baking sheet and freeze until solid before transferring to a freezer-safe bag or container. They’ll keep for up to three months.
Reheating – To reheat, place the vegetables on a rimmed baking sheet and warm in a preheated oven at medium heat until heated through. Or use a large skillet to reheat over medium saucepan heat for a crispy finish.
Wendy’s Tips
- Enhancing Flavor: Try adding a sprinkle of lemon zest or a little balsamic vinegar to make the flavors pop. For a sweeter taste, toss the veggies with a bit of maple syrup or honey apple butter before roasting.
- Serving Suggestions: These roasted sweet potatoes and green beans make an awesome side for dishes like roast chicken, grilled salmon, or other veggie recipes. They’re great for Thanksgiving or as a simple sheet pan meal.
- Variations: Mix it up by adding other veggies like baby potatoes, Brussels sprouts, or yellow squash. Fresh herbs, like Italian seasoning or parsley, can add extra flavor too!
What To Serve With Roasted Sweet Potatoes and Green Beans
Salmon – The buttery, flaky texture of grilled salmon goes wonderfully with the hearty vegetables in this dish. Add a squeeze of lemon juice on top for an extra burst of flavor. Try it with this Honey Glazed Salmon.
Thanksgiving – This dish makes a great addition to any Thanksgiving dinner. It would pair perfectly with this Dutch Oven Turkey Breast recipe! The vibrant colors and flavors will add some variety to any holiday meal.
Pork Tenderloin – Roasted sweet potatoes and green beans make the perfect side dish for tender, juicy dutch oven pork tenderloin. Season with garlic and herbs for a delicious pairing.
FAQs
Yes, frozen green beans can be used, but fresh green beans are recommended for the best texture and flavor.
Lining your baking sheet with parchment paper or aluminum foil ensures easy clean-up and prevents sticking.
Roasted Sweet Potatoes and Green Beans
Equipment
- Large bowl
- Sheet pan
- Parchment Paper
Ingredients
- 2 sweet potatoes peeled and cut into 1-inch cubes
- 1 pound green beans trimmed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the sweet potatoes with 1 tablespoon of olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them evenly on a baking sheet.
- Roast the sweet potatoes for 20 minutes, stirring halfway through.
- Meanwhile, toss the green beans with the remaining tablespoon of olive oil, salt, and pepper.
- After 20 minutes, add the green beans to the baking sheet with the sweet potatoes, spreading them evenly.
- Continue roasting for another 10-12 minutes, or until the sweet potatoes are tender and the green beans are slightly crispy.
- Serve warm.
Notes
Nutrition
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