why make this recipe
This tray bake is easy, fast, and tasty. It uses simple ingredients. You get a warm, healthy side or a light main. The oven does most of the work. It is good for busy nights.
introduction
This Sweet Potato & Green Bean Tray Bake is a simple roast of sweet potatoes and green beans. You toss them with oil and spices, roast until tender, and finish with lemon and optional Parmesan. The result is sweet, smoky, and bright.
how to make Sweet Potato & Green Bean Tray Bake
Follow the steps below. You do not need special skills. Just mix, spread on a tray, and roast.
Ingredients :
- 3 medium sweet potatoes, peeled and diced into 1-inch pieces
- 1 pound green beans, ends trimmed
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and freshly ground pepper to taste
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup grated Parmesan cheese (optional)
Directions :
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the diced sweet potatoes and green beans.
- Pour the olive oil over the vegetables and add the garlic powder, onion powder, smoked paprika, salt, and pepper.
- Mix thoroughly until all the veggies are well coated with the seasoning.
- Transfer the mixture onto a large baking sheet, ensuring the vegetables are spread out evenly.
- Place the tray in the oven and roast for about 25-30 minutes, or until the sweet potatoes are soft and golden, stirring halfway through.
- Once done, take the tray out of the oven and drizzle with lemon juice.
- If desired, finish with a sprinkle of Parmesan cheese before serving.
how to serve Sweet Potato & Green Bean Tray Bake
Serve warm. Use it as a side with roasted chicken, fish, or tofu. You can also serve it on grains like rice or quinoa for a full meal. Add a green salad for freshness.
how to store Sweet Potato & Green Bean Tray Bake
Cool to room temperature first. Put leftovers in an airtight container. Store in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until hot, or warm in a pan. Do not freeze with Parmesan on top; add cheese after thawing if you want.
tips to make Sweet Potato & Green Bean Tray Bake
- Cut sweet potatoes into even 1-inch pieces so they cook evenly.
- Don’t crowd the tray. Spread vegetables in a single layer for browning.
- Stir once halfway through roasting for even color.
- Use smoked paprika for a nice depth. Regular paprika works too.
- Add Parmesan at the end so it melts but does not burn.
variation (if any)
- Add sliced red onion or bell pepper for more color and flavor.
- Toss in halved cherry tomatoes in the last 10 minutes for juiciness.
- Add cooked chickpeas or tofu to make it more filling.
- Swap lemon for a splash of balsamic vinegar for a different tang.
FAQs
Q: Can I use frozen green beans?
A: Yes. Thaw and pat dry first. They may release more water, so watch roasting time.
Q: Can I make this in advance?
A: You can chop the vegetables a day ahead and keep them in the fridge. Toss with oil and spices just before roasting.
Q: Is this gluten-free and vegetarian?
A: Yes. This recipe is naturally gluten-free and vegetarian. Skip Parmesan to make it vegan.
Q: Can I roast at a lower temperature?
A: Yes, but it will take longer. Roast at 400°F (200°C) and check for doneness after 30–40 minutes.
Q: How do I get extra crispy edges?
A: Use a high oven temperature, do not overcrowd the pan, and use enough oil to coat the vegetables.
Conclusion
For a similar roasted vegetable idea with green beans and sweet potatoes, see this Roasted Green Beans & Sweet Potatoes – caramel and cashews. If you want a tray bake that adds fish, try the Simple Mediterranean Fish Tray Bake with Vegetables – Nourish … for inspiration. For a meatier sheet pan meal with potatoes and green beans, check this Sheet Pan Sausage, Potatoes and Green Beans – Big Delicious Life. Another potato-and-green-bean roast idea is available at Roasted Green Beans And Potatoes | The Picky Eater. If you want a lemon and rosemary tofu sheet pan to serve alongside, see this Sheet Pan Lemon & Rosemary Tofu with Potatoes – Plantifully Based.
Sweet Potato & Green Bean Tray Bake
Ingredients
Vegetables
- 3 medium sweet potatoes, peeled and diced into 1-inch pieces Cut into even pieces for even cooking.
- 1 pound green beans, ends trimmed Fresh or thawed frozen green beans can be used.
Seasoning and Oil
- 3 tablespoons extra virgin olive oil Coats the vegetables for roasting.
- 1 teaspoon garlic powder Adds flavor.
- 1 teaspoon onion powder Adds flavor.
- 1 teaspoon smoked paprika Gives a nice depth; regular paprika can be used.
- Salt and freshly ground pepper to taste Adjust seasoning to preference.
Finish
- 1 tablespoon freshly squeezed lemon juice Drizzle over after roasting.
- ¼ cup grated Parmesan cheese Optional, add before serving.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the diced sweet potatoes and green beans.
- Pour the olive oil over the vegetables and add garlic powder, onion powder, smoked paprika, salt, and pepper.
- Mix thoroughly until all the veggies are well coated with the seasoning.
- Transfer the mixture onto a large baking sheet, ensuring the vegetables are spread out evenly.
Cooking
- Place the tray in the oven and roast for about 25-30 minutes, or until the sweet potatoes are soft and golden, stirring halfway through.
- Once done, take the tray out of the oven and drizzle with lemon juice.
- If desired, finish with a sprinkle of Parmesan cheese before serving.