Description
A simple and flavorful Sweet Potato & Green Bean Tray Bake, perfect for a nutritious weeknight meal. This easy recipe combines tender roasted sweet potatoes and crisp green beans, seasoned with garlic, onion, smoked paprika, and finished with fresh lemon juice and optional Parmesan cheese for a delicious touch.
Ingredients
Scale
Vegetables
- 3 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 pound green beans, trimmed
Seasonings & Oil
- 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
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting.
- Prepare the vegetables: In a large mixing bowl, combine the peeled and cubed sweet potatoes with the trimmed green beans.
- Season the vegetables: Drizzle olive oil evenly over the veggies, then sprinkle garlic powder, onion powder, smoked paprika, salt, and pepper. Toss everything well to ensure even coating.
- Arrange on baking sheet: Spread the coated sweet potatoes and green beans in a single layer on a large baking sheet.
- Roast: Place the baking sheet in the preheated oven and roast for 25-30 minutes until the sweet potatoes are tender and slightly caramelized, stirring halfway through to promote even cooking.
- Finish and serve: Remove the tray from the oven, drizzle fresh lemon juice over the vegetables, and if desired, sprinkle grated Parmesan cheese before serving.
Notes
- For extra crispiness, ensure the vegetables are spread out in a single layer without overcrowding the pan.
- You can substitute Parmesan cheese with a vegan alternative to make this recipe vegan-friendly.
- Adjust seasoning to taste, adding more smoked paprika or garlic powder if desired.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.
