Roasted Green Beans & Sweet Potatoes

Roasted 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. 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, dairy-free, and vegan!

(Psstt ... try these amazing roasted carrots and green beans too!)

Ingredients

Sweet potato - I prefer to peel the sweet potato 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, sugar, and onion powder add plenty of flavor. If you're on the paleo diet, you can omit the sugar.

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 potato into small enough pieces 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, pecans, 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. It's seriously that easy! Enjoy while still warm.

Recipe Tips & Variations

• If your 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 at the end.
• Add walnuts! - If you only have walnuts or prefer them to pecans you can use them in place of the pecans.
• Use raw pecans. They will roast in the oven with the veggies and get nice and crunchy.
• If your sweet potato is small, you can use one and a half. Just don't use two big ones or the veggies will crowd the pan.

Storage:

Store leftover roasted veggies in an airtight container in the refrigerator for up to 3 days.

I personally think roasted green beans are best when they're freshly roasted.

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
• Honey Sriracha Brussels Sprouts
• Baked Sweet Potatoes with Cinnamon Maple Butter & Pecans

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