Sheet pan roasted Green Beans & Sweet Potatoes will be a nice healthy addition to your dinner table. It is a great side dish packed with flavor. This easy recipe would be a good one to add to a holiday meal menu. It would be nice for Easter dinner or even your Thanksgiving table. They would also make an easy weeknight dinner addition. It works for a simple side dish any time of year as it pairs well with almost any main dishes.
If you like a simple recipe like Green Beans & Sweet Potatoes check out Roasted Brussels Sprouts and Sweet Potatoes. If you want to try some other vegetable recipes check out Tuscan Broccoli, Sweet Potato Pear Medley made with maple syrup, balsamic vinegar and brown sugar, Red Pepper Green Beans, Roasted Butternut Brussel Sprout Salad and Crispy Fried Yellow Squash. If you are a fan of roast sweet potatoes you might also like Twice Baked Sweet Potatoes.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Look for bright, firm green beans that snap when you bend them. Fresh green beans will provide the best texture and flavor after roasting. Rinse the green beans well and trim off the ends. Trimming is important for a uniform appearance and to remove any tough parts. Read How to Buy, Prep, and Cut Green Beans.
- Choose sweet potatoes that are firm and free of soft spots. The skin should be smooth and have a uniform color. Cutting the sweet potatoes into uniform 1 inch cubes ensures they cook evenly. Smaller pieces will roast faster and get a nice outside caramelization while remaining soft inside.
SPECIAL EQUIPMENT NEEDED:
- Baking Sheet: A large, rimmed baking sheet is needed for roasting the vegetables. The rim prevents any oil or juices from spilling into your oven. Line your baking sheet with parchment paper, a silicone baking mat or aluminum foil for an easy clean up.
- Cutting Board and Sharp Knife: For prepping the vegetables. A sharp knife will make it easier to cut the sweet potatoes into even cubes and trim the green beans.
- Mixing Bowl: A large bowl is needed to toss the green beans and sweet potatoes with olive oil and the seasoning mix. Make sure that it is big enough to give you plenty of room to mix without spilling.
- Measuring Spoons: For accurately measuring the olive oil, spices, and seasonings.
- Vegetable Peeler: To peel the sweet potatoes. A good peeler makes this task quicker and safer.
- Zester or Grater: If you are using lemon zest for garnish, a zester or the fine side of a grater is needed to remove the zest from the lemon.
- Spatula or Tongs: Helpful for flipping or stirring the vegetables midway through roasting to ensure even cooking.
SUBSTITUTIONS:
- Butternut squash or carrots can be used as a substitute for sweet potatoes. They roast well and offer a similar sweetness and color to the dish.
- Asparagus, broccoli, or Brussels sprouts are excellent alternatives to green beans. Just keep in mind the cooking times might vary slightly, so keep an eye on them as they roast.
- If you do not have olive oil, avocado oil or melted coconut oil are great substitutes for roasting vegetables. They both have high smoke points and provide a nice flavor.
- Garlic powder can be used in place of fresh garlic if necessary. Use about ½ teaspoon of garlic powder for each clove of garlic called for in the recipe.
- Red pepper flakes or a dash of hot sauce can provide the heat that cayenne pepper would contribute. Chili powder would also work. Adjust according to your heat preference.
- If you do not have a lemon for zest, lime zest or even orange zest can provide a similar fresh, citrus note to brighten up the dish. You could also add a bit of bottled lemon juice if you have it for fresh flavor.
- Fresh parsley can be replaced with other fresh herbs like cilantro, dill, or chives depending on the flavor profile you prefer.
HOW TO STORE GREEN BEANS & SWEET POTATOES:
- The roasted green beans & sweet potatoes can be stored in the refrigerator for up to 3-4 days. Allow the roasted vegetables to cool to room temperature before storing them to prevent condensation inside the container, which could make them soggy.Transfer the cooled vegetables to an airtight container.
- Frozen roasted vegetables can last for up to 3 months. The texture might change slightly. To help prevent the vegetables from sticking together, you can initially freeze them on a baking sheet. Once they are partially frozen, transfer them to a freezer-safe bag or container.
HOW TO REHEAT GREEN BEANS & SWEET POTATOES:
- The best way to reheat roasted green beans & sweet potatoes is in the oven or a toaster oven. Preheat the oven to 400 degrees. Spread the vegetables in a single layer on a baking sheet. Roast for about 5-10 minutes or until heated through and slightly crisp.
- While the microwave is convenient it can make your vegetables a bit soggy. If you choose to use a microwave, cover them with a microwave-safe lid or damp paper towel, and heat on high for 1-2 minutes or until hot.
Preheat your oven to 400° degrees.
In a large mixing bowl, combine the trimmed green beans and sweet potatoes. Add the olive oil, honey, balsamic vinegar, dijon mustard, minced garlic, cayenne pepper, salt, and black pepper. Toss the green beans and everything together until the vegetables are evenly coated with the oil and seasonings.
Spread the seasoned green beans and sweet potatoes in a single layer on a large prepared baking sheet. Try not to overcrowd the pan, as this can result in steaming rather than roasting.
Place the sheet pan into the preheated oven and roast the green beans & sweet potatoes for about 25 to 30 minutes, or until the sweet potatoes are tender and the green beans are slightly crisp and golden brown at the edges.
Green Beans & Sweet Potatoes
Print This
Ingredients
- 1 pound fresh green beans, trimmed
- 2 medium 6-7 ounce sweet potatoes, peeled and cut into 1inch cubes
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 2 teaspoons dijon mustard
- 2 cloves garlic, minced
- ¼ teaspoon cayenne pepper (adjust to taste)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon lemon zest
- 1 tablespoon fresh parsley, chopped for garnish
Instructions
Preheat your oven to 400° degrees.
In a large mixing bowl, combine the trimmed green beans and sweet potatoes. Add the olive oil, honey, balsamic vinegar, dijon mustard, minced garlic, cayenne pepper, salt, and black pepper. Toss green beans and everything together until the vegetables are evenly coated with the oil and seasonings.
Spread the seasoned green beans and sweet potatoes in a single layer on a large prepared baking sheet. Try not to overcrowd the pan, as this can result in steaming rather than roasting.
Place the sheet pan into the preheated oven and roast for about 25 to 30 minutes, or until the sweet potatoes are tender and the green beans are slightly crisp and golden brown at the edges. Halfway through, give the vegetables a good stir to ensure even roasting.
Once roasted, remove the vegetables from the oven.
Place the roasted green beans & sweet potatoes into a large serving dish,
Add the lemon zest over the top for a fresh burst of flavor, and garnish with chopped fresh parsley.
