Description
Enjoy a nutritious and flavorful Sweet Potato & Green Bean Tray Bake that’s perfect for a quick weeknight dinner. This easy-to-make dish combines tender roasted sweet potatoes and crisp green beans, seasoned with aromatic spices and finished with a bright splash of lemon juice and savory Parmesan cheese.
Ingredients
Scale
Vegetables
- 2 medium Sweet Potatoes, peeled and cut into 1-inch cubes
- 1 pound Green Beans, trimmed
Seasonings & Extras
- 3 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika
- Salt, to taste
- Pepper, to taste
- 1 tablespoon Lemon Juice
- Grated Parmesan Cheese, to taste
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to get it ready for roasting the vegetables.
- Prepare the vegetables: Peel and cut the sweet potatoes into 1-inch cubes and trim the ends off the green beans to ensure even cooking.
- Season the vegetables: In a large bowl, toss the sweet potatoes and green beans with extra virgin olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.
- Arrange on baking sheet: Spread the seasoned vegetables in a single layer on a baking sheet to ensure they roast evenly.
- Roast the vegetables: Bake for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and golden brown and green beans are cooked but still crisp.
- Finish and serve: Drizzle the roasted vegetables with lemon juice and sprinkle with grated Parmesan cheese to add a fresh and creamy finishing touch. Serve warm.
Notes
- For extra crispiness, spread the vegetables out so they’re not overcrowded on the baking sheet.
- Feel free to swap Parmesan cheese for a vegan alternative if desired.
- Adjust seasoning to your taste, especially the smoked paprika for desired smokiness and heat.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven for best texture.
