Description
This Sweet Potato & Green Bean Tray Bake is a simple, flavorful, and nutritious dish perfect for a quick weeknight meal or a healthy side. The sweet potatoes become tender and caramelized while the green beans roast to a crisp-tender texture, all seasoned with aromatic spices and finished with a fresh lemony zing and optional Parmesan cheese.
Ingredients
Scale
Vegetables
- 3 medium sweet potatoes, peeled and cut into 1-inch cubes
- 1 pound green beans, trimmed
Seasonings & Extras
- 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
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables evenly.
- Prepare Vegetables: In a large mixing bowl, combine the peeled and cubed sweet potatoes with the trimmed green beans.
- Season Vegetables: Drizzle the olive oil over the vegetables, then sprinkle the garlic powder, onion powder, smoked paprika, salt, and pepper. Toss thoroughly until the vegetables are evenly coated with the oil and spices.
- Arrange on Baking Sheet: Spread the sweet potatoes and green beans in a single layer on a large baking sheet, ensuring they have space to roast properly without steaming.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through the cooking time. Roast until sweet potatoes are tender and slightly caramelized and green beans are cooked but still crisp.
- Finish and Serve: Remove the tray bake from the oven, drizzle with fresh lemon juice, and if desired, sprinkle with grated Parmesan cheese before serving to add a savory finish.
Notes
- For extra crispiness, avoid crowding the pan; use two baking sheets if needed.
- The Parmesan cheese is optional; omit for a dairy-free or vegan version.
- Adjust seasoning according to taste preferences; smoked paprika can be substituted with regular paprika for a milder flavor.
- If sweet potatoes are not cooking evenly, cut into smaller cubes for faster roasting.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.
