Description
A delicious and easy Sweet Potato & Green Bean Tray Bake recipe that’s perfect for a healthy weeknight dinner. Tender roasted sweet potatoes and crisp green beans are seasoned with smoky paprika and garlic, then finished with a fresh lemon drizzle and optional Parmesan cheese for extra flavor.
Ingredients
Scale
Vegetables
- 3 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 pound green beans, trimmed
Seasonings
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon fresh lemon juice
Optional Topping
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting the vegetables evenly.
- Prepare Vegetables: In a large mixing bowl, combine the peeled and cubed sweet potatoes with the trimmed green beans, ensuring they are ready to be seasoned.
- Season Vegetables: Drizzle olive oil over the vegetables, then sprinkle garlic powder, onion powder, smoked paprika, salt, and pepper. Toss everything well to coat all pieces evenly with the seasoning and oil.
- Arrange for Roasting: Spread the sweet potatoes and green beans in a single layer on a large baking sheet to promote even roasting and caramelization.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and slightly caramelized.
- Finish and Serve: Remove from the oven, drizzle with fresh lemon juice, and if desired, sprinkle grated Parmesan cheese over the top before serving to add a savory finish.
Notes
- You can substitute Parmesan with vegan cheese to make this dish vegan.
- For extra crispiness, use a convection oven setting if available.
- The dish can be stored in an airtight container in the fridge for up to 3 days.
- Reheat gently in the oven to retain texture.
- Add a sprinkle of fresh herbs like parsley or thyme for additional flavor.
