Why Make This Recipe
Sheet Pan Roasted Sweet Potatoes & Green Beans is a quick, easy, and healthy dish that perfectly combines two nutritious ingredients. Sweet potatoes provide natural sweetness and a good dose of vitamins, while green beans add a crunchy texture and keep things light. This recipe is perfect for busy weeknights, as it cooks all in one pan, saving you time on cleanup. Plus, the flavors are fresh and delicious!
How to Make Sheet Pan Roasted Sweet Potatoes & Green Beans
Ingredients:
- 2 large sweet potatoes (about 2 pounds), peeled and cut into 1-inch cubes
- 1 pound fresh green beans, trimmed
- 3 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
Directions:
- Preheat the oven to 425 degrees F. Line a large sheet pan with parchment paper for easy cleanup and to prevent sticking.
- In a large bowl, toss the sweet potato cubes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and the thyme sprigs. Spread the mixture in a single layer on the prepared sheet pan, making sure pieces do not overlap for the best crispiness.
- Roast for 20 minutes, stirring once halfway through to ensure even cooking.
- While sweet potatoes roast, toss green beans with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in the same bowl.
- After 20 minutes, remove the sheet pan from the oven. Push the sweet potatoes to one side and add the green beans to the empty side in a single layer.
- Return to the oven and roast for an additional 12 to 15 minutes, until the green beans are crisp-tender with blistered edges and the sweet potatoes are golden and fork-tender.
- Discard the thyme sprigs, toss everything together, and serve hot. This dish is a perfect side every time!
How to Serve Sheet Pan Roasted Sweet Potatoes & Green Beans
This dish can be served as a side for any meal. It pairs well with roasted chicken, grilled fish, or even steak. You can also enjoy it as a healthy main course by adding some protein, like chickpeas or grilled tofu. Drizzle with a little extra olive oil or balsamic vinegar for added flavor.
How to Store Sheet Pan Roasted Sweet Potatoes & Green Beans
To store leftovers, let the roasted vegetables cool completely. Transfer them to an airtight container and keep them in the refrigerator. They will stay fresh for about 3 to 5 days. To reheat, simply warm them in the oven or microwave until heated through.
Tips to Make Sheet Pan Roasted Sweet Potatoes & Green Beans
- Cut the sweet potatoes into uniform cubes to ensure even cooking.
- Make sure to line the sheet pan with parchment paper for easy cleanup.
- For an extra flavor boost, try adding garlic or lemon zest before roasting.
- To increase crispiness, give the vegetables plenty of space on the sheet pan.
Variation
You can easily customize this recipe by adding other vegetables, such as bell peppers, carrots, or zucchini. Feel free to mix herbs too; rosemary or oregano work great!
FAQs
1. Can I use frozen green beans?
Yes, you can use frozen green beans. However, they may need a little longer to cook.
2. What if I don’t have thyme?
If you don’t have fresh thyme, dried thyme will work just as well. Use one teaspoon of dried thyme instead of fresh.
3. Can I make this recipe ahead of time?
Yes! You can prepare the sweet potatoes and green beans ahead of time. Just store them in the fridge and roast them when you’re ready to eat.
Sheet Pan Roasted Sweet Potatoes & Green Beans
Ingredients
Vegetables
- 2 large large sweet potatoes (about 2 pounds), peeled and cut into 1-inch cubes For even cooking, cut into uniform cubes.
- 1 pound fresh green beans, trimmed Can substitute with frozen green beans.
Seasonings and Oil
- 3 tablespoons olive oil, divided Use 2 tablespoons for sweet potatoes and 1 tablespoon for green beans.
- 1 teaspoon kosher salt, divided 1/2 teaspoon for sweet potatoes and 1/2 teaspoon for green beans.
- 1/2 teaspoon black pepper Divided as well into sweet potatoes and green beans.
- 4 sprigs fresh thyme (or 1 teaspoon dried thyme) Fresh thyme is recommended for flavor. Dried may be used as a substitute.
Instructions
Preparation
- Preheat the oven to 425°F (218°C). Line a large sheet pan with parchment paper.
- In a large bowl, toss sweet potato cubes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper, along with the thyme sprigs.
- Spread the mixture in a single layer on the prepared sheet pan ensuring pieces do not overlap.
Roasting Sweet Potatoes
- Roast the sweet potatoes for 20 minutes, stirring once halfway through.
Add Green Beans
- While sweet potatoes roast, toss the green beans in the same bowl with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
- After 20 minutes, remove the sheet pan from the oven. Push the sweet potatoes to one side and add the green beans to the empty side.
- Return to the oven and roast for an additional 12 to 15 minutes, until the green beans are crisp-tender.
Serving
- Discard the thyme sprigs, toss everything together, and serve hot.