Green beans and sweet potatoes make a healthy and filling side dish. I like to throw in some nutty pecans for a bit of texture and serve them alongside a protein for a quick and easy weeknight dinner.
Some nights a respectable goal is just getting dinner on the table at all. These are the nights I like to pull a recipe from my "lazy recipe" vault. You know, the ones that take little effort but taste surprisingly delicious. Roasted green beans and sweet potatoes fit this description to a tee.
You simply toss them with oil, salt, and spices then roast them all on one sheet pan. This dish is not only healthy but it's also gluten-free, paleo, whole30 friendly, and dairy-free!
Sweet potatoes - I prefer to peel the sweet potatoes but you don't have to. In fact the peel has a great deal of fiber and nutrients in it.
Green beans - I prefer to buy them already trimmed. This way all I have to do is cut them in half. You can leave them whole but I find it easier to poke and eat them when they're cut in half especially if they're big.
Olive oil - Olive oil is heart-healthy and perfect for roasting veggies.
Seasoning - Pantry staples like salt, pepper, garlic powder, and onion powder add plenty of flavor.
Pecans - Pecans add texture and nutty flavor to the veggies! It's only one ingredient but it really brings the whole dish together.
How to Roast the Veggies
I've found both the sweet potatoes and green beans to finish cooking around the same time. This means there's no need to keep them separate. The key is to cut the sweet potatoes small enough that they cook in time. Half inch chunks (or slightly bigger) did the trick just fine.
Preheat Oven & Prep Veggies
Preheat the oven to 425 degrees. Dice up the sweet potatoes and trim then cut the green beans.
Toss Veggies with Olive Oil
In a large bowl toss the diced sweet potatoes, green beans, spices, and oil together really well. This will ensure everything is nicely coated and seasoned.
Roast for 20 Minutes
Pour the veggies onto a sheet pan and roast for 20 minutes.
Add Pecans & Finish Roasting
Carefully pull the sheet pan out of the oven and add the pecans to the pan. Roast 5 to 7 more minutes until all the veggies are fork tender and the nuts are fragrant.
Enjoy while still warm.
Recipe Tips & Variations
- If you're sheet pan isn't large enough you can use two sheet pans. Make sure the potatoes and green beans have some space and aren't overlapping too much or they will steam instead of roast.
- Add dried cranberries! If you want to add a sweet element to this savory side dish you can toss in dried cranberries with the pecans.
- Add walnuts! - If you only have walnuts or prefer them to pecans you can use them in place of the pecans.
Other Fall Vegetable Recipes You Might Love
- Roasted Butternut Squash with Brown Sugar
- Easy Sautéed Butternut Squash
- Butternut Squash Lasagna - No Noodles & Gluten Free
- Butternut Squash Soup Recipe
- Easy Candied Brussels Sprouts
Roasted Sweet Potatoes & Green Beans
- Large Bowl
- Sheet pan
- 2 sweet potatoes, medium
- 12 oz. green beans, trimmed and cut in half
- 2 tbsp olive oil
- ¾ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- black pepper
- ½ cup chopped pecans
- Preheat the oven to 425 degrees Fahrenheit.
- Cut up sweet potatoes into roughly ½ inch pieces. Trim and cut green beans in half.
- In a large bowl combine sweet potatoes, green beans, olive oil, and seasonings. Toss well with a large spoon.
- Pour the vegetables onto a sheet pan and roast in the oven for 20 minutes.
- Carefully remove the sheet pan from the oven and add the ½ cup of chopped pecans.
- Roast for 5 to 7 more minutes. Enjoy warm.