If you're looking for a super simple side dish that's big on flavor and low on fuss, these roasted sweet potatoes and green beans are about to be your new go-to.
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If your dinner plans need an easy veggie side that doesn't skimp on flavor, this roasted sweet potato and green bean combo is always a winner. It's the kind of recipe that feels a little fancy but comes together with everyday ingredients, and you can even use frozen green beans if that's what you've got on hand. I love serving it next to something like my blackened salmon or tossing it into a big bowl with quinoa or rice and a scoop of pesto for a quick, wholesome lunch.
This is also a great side dish for your holiday spread. I usually serve this side dish at Thanksgiving alongside my dressing and cranberry sauce, and it's always a big hit! So if you're meal prepping, looking for a delicious holiday or weeknight side dish, or just trying to clean out the veggie drawer, this one's a keeper.
Ingredients
Should I peel the sweet potato?
Not necessarily! Keeping the skin on can add texture, extra crispiness, and nutrients like fiber and potassium. But if you prefer smoother bites or are working with larger potatoes, peeling is totally fine.
Do green beans need blanching before roasting?
Nope! Fresh green beans can go straight on the sheet pan. Blanching tends to make them softer, and roasting gives them a nice tender crisp.
Can I use frozen green beans?
Yes! Toss them on the baking sheet straight from frozen. Thawing can make them mushy and watery. If they're frosty, give them a quick pat with a paper towel to get rid of excess moisture before roasting.
Tips
- Soggy veggies? Don't overcrowd them! Layer the vegetables in a single layer and flip or toss halfway through to promote even browning.
- Want extra crispy veggies? Slide your empty sheet pan into the oven while it preheats. Then, when you add your veggies, they will get that nice roasted edge faster.
- Burnt spots? Flip or stir halfway through. This helps both sides get golden and avoids burnt spots.
Storing and reheating
Got extras? Lucky you!
Storing: Let everything cool completely before tossing it into an airtight container. It'll keep in the fridge for up to 4 days.
Reheating: When you're ready to reheat, the oven is your best friend. Spread the veggies out on a baking sheet and warm them at 375°F for 8-10 minutes, or until they're hot and crispy again. If you're short on time, the microwave works, but just know the texture will be a little softer, still tasty, just not as crisp.
Bonus move? Toss leftovers into a skillet with a splash of oil and sauté them for a few minutes until warmed through. Crispy edges come back to life like magic!
If you make this recipe, I'd love to hear what you think! Leave a star rating or drop a comment below. Your feedback means so much to me! And if you snap a photo, tag me on Instagram at @kaleenas.kitchen so I can see your version!
Recipe
Easy Roasted Sweet Potatoes and Green Beans
EQUIPMENT NEEDED
- sheet pan
Ingredients
- 1 large sweet potato
- 12 oz fresh green beans
- 1 tablespoon avocado oil
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon onion powder
Instructions
- Preheat the oven to 425 degrees.
- Cut the potato into ½ inch cubes and cut the green beans in half if they are extra long.
- Add the sweet potato and green beans to a parchment lined sheet pan.
- Drizzle the oil and sprinkle the seasonings over the veggies.
- Using your hands or tongs, mix around the veggies and make sure everything is coated with the oil and seasonings.
- Bake at 425 degrees for 20 minutes or until fork tender.
Notes
- Soggy veggies? Don't overcrowd them! Layer the vegetables in a single layer and flip or toss halfway through to promote even browning.
- Want extra crispy veggies? Slide your empty sheet pan into the oven while it preheats. Then when you add your veggies, they will get that nice roasted edge faster.
- Burnt spots? Flip or stir halfway through. This helps both sides get golden and avoids burnt spots.
Nutrition
*nutrition information is an approximate
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Hi, I'm Kaleena!
I'm a 30-something wife and dog mom who shares mostly gluten-free, dairy-free, Whole30, and Paleo-friendly recipes. Since doing my first Whole30 in 2017, I have completely changed my way of cooking. I love to create recipes made from real, flavorful ingredients that the whole family will love!
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