This Sweet Potato Green Bean Tray Bake is an easy, colorful side or light main. Sweet potatoes turn tender and slightly caramelized while green beans stay bright and crisp. The smell of roasted sweet potato and warm herbs fills the kitchen. It’s simple to make, packs good texture, and pairs well with roasted meats or a grain bowl. Try it alongside other holiday bites or weeknight mains — it’s quick and forgiving. For a festive appetizer idea to serve with it, see these baked cranberry brie bites.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 35–40 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (based on 4 servings)
- Calories per serving: 245 kcal
- Protein: 3 g
- Carbohydrates: 37 g
- Fat: 10 g
- Fiber: 6 g
- Sugar: 6 g
- Sodium: 200 mg
Why Make This Sweet Potato Green Bean Tray Bake
This tray bake is fast, hands-off, and full of flavor. You get sweet, soft sweet potato cubes with a lightly crisp edge and bright, tender green beans in the same pan. It smells warm and herbal while roasting. The recipe uses pantry spices and olive oil, so it’s easy to pull together. It works as a weeknight side, a vegetarian main with added protein, or a colorful holiday dish.
How to Make Sweet Potato Green Bean Tray Bake
This recipe uses high heat to caramelize the sweet potatoes while keeping green beans crisp. Tossing the vegetables in oil and spices before roasting helps even browning. Adding the green beans partway through prevents overcooking. Use a low, wide baking tray so pieces roast instead of steam.
Ingredients:
- 2 large sweet potatoes, peeled and cubed
- 200g green beans, trimmed
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh herbs (e.g., thyme or rosemary) for garnish
Directions:
Step 1: Preparation
Preheat your oven to 425°F (220°C). Peel and cube the sweet potatoes into even pieces (about 1-inch). Trim the green beans and pat them dry. Line a baking tray with parchment or lightly oil it.
Step 2: Mixing
In a large bowl, toss the sweet potato cubes with 3 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper until well coated. Make sure each piece has a thin layer of oil for even roasting.
Step 3: Cooking
Spread the sweet potatoes in a single layer on the prepared baking tray. Bake in the preheated oven for 15 minutes. After 15 minutes, remove the tray, add the green beans, and toss gently to combine. Return to the oven and bake for an additional 10–15 minutes, or until the sweet potatoes are tender and edges are slightly browned and crisp.
Step 4: Finishing
Remove the tray from the oven. Taste and adjust salt and pepper. Garnish with fresh herbs like thyme or rosemary. Let the tray bake rest for a couple of minutes before serving so flavors settle.
How to Serve Sweet Potato Green Bean Tray Bake
Serve warm as a side with roasted chicken, pork, or fish. Turn it into a main by adding cooked chickpeas, tofu, or shredded rotisserie chicken. For a grain bowl, serve over rice, quinoa, or farro and drizzle with a lemon-tahini or yogurt dressing. The sweet, caramel notes pair well with tangy or herby sauces.
How to Store Sweet Potato Green Bean Tray Bake
- Refrigerator: Cool completely, store in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed container for up to 2 months (texture softens after thawing).
- Reheat: Reheat in a 375°F (190°C) oven for 8–10 minutes to regain some crispness, or warm in a skillet over medium heat. Avoid microwaving if you want to keep edges crisp; microwaving makes them soft.
Expert Tips for Perfect Sweet Potato Green Bean Tray Bake
- Cut uniform pieces so everything cooks evenly.
- Dry green beans well to avoid steaming.
- Use high heat (425°F / 220°C) for caramelization.
- Don’t overcrowd the tray; give pieces space to roast.
- Toss the green beans in a little oil before adding them back to the tray for even coating.
- For extra crispness, finish under the broiler for 1–2 minutes—watch closely.
- If you like a touch of acid, squeeze a little lemon over the finished dish to brighten flavors.
Delicious Variations
- Honey Balsamic: Drizzle 1 tablespoon balsamic vinegar and 1 tablespoon honey over vegetables before roasting.
- Spiced: Add 1/2 teaspoon smoked paprika and a pinch of cayenne for warmth.
- Nutty Crunch: Toss with 1/3 cup toasted pecans or walnuts just before serving.
- Mediterranean: Add halved cherry tomatoes and crumbled feta after roasting.
- Protein Boost: Add cooked chickpeas or cubed tofu tossed with paprika and roast with the sweet potatoes.
Frequently Asked Questions
Q: Can I use frozen green beans?
A: Yes. Thaw and pat them dry first. Add them after the first 10–12 minutes of baking so they don’t become soggy.
Q: How do I get the sweet potatoes crispy?
A: Cut them small and even, use enough oil to coat, and don’t overcrowd the pan. Roast on a preheated baking tray and finish under the broiler 1–2 minutes if needed.
Q: Can I make this ahead?
A: You can prep and cut the vegetables a day ahead and store them in the fridge. Roast just before serving for best texture.
Q: Is this dish vegan and gluten-free?
A: Yes. The basic recipe is both vegan and gluten-free. Check any added toppings or dressings to keep it compliant.
Q: Can I add other vegetables?
A: Yes. Brussels sprouts, red onion slices, or carrots work well if cut to similar sizes and added at the correct time so everything finishes together.
Q: How should I season for kids or picky eaters?
A: Keep seasoning simple—just olive oil, salt, and a little garlic powder. Add herbs or spices on the side for adults to customize.
Conclusion
This Sweet Potato Green Bean Tray Bake is an easy, tasty side that brightens weeknight meals and holiday plates alike. It roasts to sweet, tender perfection with a pleasant herby aroma and a touch of crisp at the edges. If you want another roasted pairing idea with a slightly different flavor profile, check out this recipe for Roasted Green Beans & Sweet Potatoes – caramel and cashews: Roasted Green Beans & Sweet Potatoes – caramel and cashews. Give this tray bake a try—you’ll love how simple and comforting it is.
Print
Sweet Potato Green Bean Tray Bake
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
A fast, hands-off dish featuring tender sweet potatoes and crisp green beans, perfect as a side or light main.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 200g green beans, trimmed
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh herbs (e.g., thyme or rosemary) for garnish
Instructions
- Preheat your oven to 425°F (220°C), peel and cube the sweet potatoes, and trim the green beans.
- Toss sweet potatoes with olive oil, garlic powder, onion powder, salt, and pepper in a bowl.
- Spread sweet potatoes on a baking tray and bake for 15 minutes.
- Add green beans, toss gently, and bake for an additional 10–15 minutes until tender.
- Remove from oven, season as needed, garnish with herbs, and let rest before serving.
Notes
For extra crispness, finish under the broiler for 1–2 minutes, watching closely.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 6g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
