Discover the comforting flavors of a simple Sweet Potato & Green Bean Tray Bake, perfect for busy weeknights or a wholesome lunch. This colorful dish combines tender sweet potatoes and crisp green beans, all roasted to golden perfection with a smoky, savory seasoning that fills your kitchen with irresistible aromas.
Easy to prepare and packed with wholesome ingredients, this tray bake delivers a delightful balance of sweetness, spice, and freshness with a bright lemon finish and optional Parmesan for a cheesy touch. It’s a versatile, nutritious meal that satisfies both vegetarians and anyone looking for a hearty vegetable side or main.
- Quick and easy to prepare with minimal cleanup.
- Balanced flavors with smoky paprika and fresh lemon zest.
- Highly nutritious, featuring fiber-rich vegetables and healthy fats.
Ingredients
- Sweet potatoes: Three medium sweet potatoes peeled and cubed into 1-inch pieces for even roasting and natural sweetness.
- Green beans: One pound of fresh green beans trimmed to remove tough ends and ensure tender-crisp texture.
- Extra virgin olive oil: Three tablespoons of high-quality olive oil to coat and help crisp the vegetables in the oven.
- Garlic powder: One teaspoon to add savory depth and enhance the overall flavor of the veggies.
- Onion powder: One teaspoon to contribute subtle sweetness and complexity.
- Smoked paprika: One teaspoon that provides a warm, smoky undertone crucial for flavor balance.
- Salt and freshly ground black pepper: To taste, seasoning the vegetables and bringing out their natural flavors.
- Fresh lemon juice: One tablespoon added after roasting to brighten the dish with a fresh, tangy zing.
- Grated Parmesan cheese (optional): A quarter cup to sprinkle on top for a salty, nutty finish that complements the sweet potatoes.
Instructions
- Preheat the oven to 425°F (220°C)
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Setting the oven to a high temperature ensures the sweet potatoes roast until tender and caramelized while the green beans become crisp-tender. It’s crucial for achieving that perfect texture contrast.
- Prepare the vegetables
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Peel and dice the sweet potatoes into uniform 1-inch cubes for even cooking. Trim the ends off the green beans to remove any tough parts and wash thoroughly. Combining both ensures balanced cooking times and flavors.
- Toss with seasoning and oil
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In a large bowl, drizzle the olive oil over the vegetables. Sprinkle garlic powder, onion powder, smoked paprika, salt, and pepper. Thoroughly mix to coat every piece evenly, which helps develop flavor and promotes crispy edges during roasting.
- Arrange vegetables on a baking sheet
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Spread the seasoned veggies evenly on a large baking sheet. Avoid overcrowding to allow hot air circulation, which helps crisp the vegetables instead of steaming them.
- Roast for 25-30 minutes, stirring halfway
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Place the tray in the oven and roast until the sweet potatoes are fork-tender and golden brown, and the green beans have just the right bite. Stirring halfway encourages even browning and prevents sticking.
- Finish with lemon juice and optional Parmesan
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Remove the vegetables from the oven and drizzle with freshly squeezed lemon juice to add brightness and balance the smoky flavors. Add grated Parmesan if desired for a rich, savory finish.
- For protein, add cooked chickpeas or shredded rotisserie chicken before roasting to make this a complete meal.
- Swap smoked paprika for Italian herbs or curry powder for exciting flavor variations.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven or air fryer to maintain crispness and texture.
Serving Suggestions
Serve this tray bake as a main with crusty bread or alongside grilled meats and salads. It also makes a colorful, hearty side dish for any dinner.
- Cut sweet potatoes into consistent pieces to ensure even cooking and prevent some pieces from being undercooked.
- Don’t overcrowd the baking sheet, as this will cause the veggies to steam rather than roast.
- Use fresh, quality olive oil and fresh lemon juice for the brightest flavors.
FAQs
- Can I use frozen green beans?
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Fresh green beans are preferred for roasting due to better texture, but if using frozen, thaw and pat dry thoroughly before mixing to avoid sogginess.
- Is this recipe vegan?
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Yes, omit the Parmesan cheese or substitute it with a vegan alternative to keep it vegan-friendly.
- Can I add other vegetables?
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Absolutely, vegetables like carrots, bell peppers, or red onions can be added for extra color and flavor.
- How can I make this recipe gluten-free?
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This recipe is naturally gluten-free as it contains no gluten ingredients.
- What can I serve this with?
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This dish pairs wonderfully with quinoa, rice, or as a side to grilled chicken or fish.
Sweet Potato Green Bean Tray Bake
Equipment
- 1 large bowl
- 1 large baking sheet
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
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the diced sweet potatoes and trimmed green beans.
- Add olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper, then toss until vegetables are evenly coated.
- Spread the seasoned vegetables evenly on a large baking sheet.
- Roast in the oven for 25 to 30 minutes, stirring halfway through, until sweet potatoes are tender and golden.
- Remove from oven and drizzle with freshly squeezed lemon juice.
- Sprinkle with grated Parmesan cheese if desired, then serve warm.
Notes
- Add cooked chickpeas or shredded rotisserie chicken for extra protein.
- Experiment with spices like Italian herbs or curry powder for varied flavors.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
