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About This Recipe
If you’re looking for a quick and easy side dish you have try these roasted sweet potatoes and green beans! This recipe combines two of my favorite vegetables in one dish for easy preparing and cleaning up!
And if you haven’t tried roasting your green beans yet, you’re missing out! Most people like to boil or saute their green beans but I’m telling you, roasting them in the oven is the way to go! They get nice and tender but still have a slightly crisp, roasted outside that is just to die for! Plus, you get to cook them at the same time as the sweet potatoes so it’s even easier.
These sweet potatoes and green beans are a great side dish because they seriously go with just about any meal! Just throw your large sheet pan in the oven while you cook everything else and have it on the table in 30 minutes.
I love serving this side dish recipe with my main dishes like my hot honey cornflake chicken, pesto salmon or cuban sandwich!
And for more easy ways to cook green beans, try these air fryer green beans recipe or for an elevated dish try these sauteed french green beans with pine nuts! And if you have extra sweet potatoes, you can make my simply seasoned sweet potatoes recipe or this sweet potato hash for breakfast!
Looking for Thanksgiving side dish recipes? Try my green bean casserole or sweet potato casserole!
Why You’ll Love These Roasted Sweet Potatoes and Green Beans
- A cozy, flavorful side dish that’s perfect for this time of year!
- Quick and easy! Throw this easy recipe together in just 30 minutes while you cook your main meal!
- Roasting the green beans gives them the best texture! Perfectly tender yet crisp!
- A fun side dish with fresh flavor to add to your Thanksgiving table!
- Easy clean up! You can cook both vegetables at the same time so no need for separate pans!
- Sweet potatoes: you could also use regular potatoes or Yukon gold potatoes but I love the sweetness of the sweet potatoes with the savory green beans.
- Green beans: use fresh green beans for these! You can use regular or french green beans. Just note that if using french green beans they will cook a big faster so adjust cooking time as needed.
- Olive oil: or your favorite cooking oil.
- Brown sugar: helps balance out the salty/savoriness of this dish. Can omit if desired
- Cornstarch: crisps the potatoes up (and helps prevent soggy potatoes). Can omit if desired.
- Garlic + seasonings and herbs: you can use garlic powder or garlic cloves. Toss in your favorite seasonings like onion powder, smoked paprika, lemon pepper seasoning, Italian seasoning, dried or fresh chopped herbs in place of or in addition to the garlic.
- Nuts: throw some pecans or walnuts to add extra nutty flavor and texture!
- Carrots: you can swap the sweet potato for carrots for another delicious variation!
- Cheese: you can next go wrong with a sprinkle of feta or goat cheese on these roasted veggies.
- Cranberries: for an additional touch of sweetness you can also add some dried cranberries on top.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 425 degrees F. Wash sweet potatoes and green beans then pat dry well(!) with a paper towel or clean dish towel. Trim green beans (if needed) and cut in half. Cut sweet potatoes into 1/2-inch cubes (peel first if desired). Grease a large rimmed baking sheet and add the sweet potatoes and green beans (best to not use parchment paper with this one so the potatoes can crisp up better!)
2. Drizzle the olive oil over top, give it a quick toss to evenly coat, then sprinkle the brown sugar, cornstarch, garlic, salt and black pepper over top.
3. Toss together well then spread out into a flat layer. Take a second to move some of the potatoes around if needed so they aren’t touching–they’ll get crispier this way!
4. Bake in the oven for 15 minutes. Remove and use a greased spatula to flip/toss. Bake for another 5-10 minutes or until roasted to liking.
Store leftover roasted veggies in an airtight container in the refrigerator for up to 3 days.
To reheat, pop in the air fryer or oven for a few minutes to help re-crisp them.
Helpful Tips
- Large baking sheet: If your sheet pan isn’t big enough for things to be spaced evenly in a single layer, you can use two sheet pans. You want to make sure both the potatoes and green beans have plenty of room so they get nice and crispy. The oven air needs to be able to circulate and if your sheet pan is overcrowded, it will essentially just steam your veggies making them soft.
- Dice sweet potato evenly: I like to full my vegetable chopper on the larger setting to get even-sized cubes to ensure they cook evenly and at the same time.
- Cut sweet potato into small pieces: The sweet potatoes and green beans will cook in the same amount of time as long as the sweet potatoes are cut into small enough pieces. I’ve found that 1/2-inch cubes work best!
- Aluminum foil: If you want to line your baking sheet for easy clean up, I would recommend lining with tin foil instead of parchment paper so your potatoes can crisp up.
Do I need to peel the sweet potatoes?
No, you don’t have to peel the sweet potato but you can if you prefer. I personally prefer to leave the skin on. It helps the potatoes get nice and crispy! Plus, it’s full of nutrients and fiber. But you can totally peel the potatoes in you prefer skin off.
Can I cook the sweet potatoes and green beans at the same time?
Yes, the cooking times will be the same as long as you cut the sweet potatoes small enough. I’ve found that about 1/2″-inch pieces cook in just the right amount of time.
Can I use a different seasoning for this recipe?
Yes, feel free to get creative with the seasoning! Onion powder, smoked paprika, lemon pepper seasoning, Italian seasoning, dried or fresh herbs are all good!
More Side Dish Vegetable Recipes You’ll Love
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Roasted Sweet Potatoes and Green Beans
Ingredients
- 12 oz. sweet potatoes
- 12 oz. fresh green beans trimmed
- 2 Tbsp olive oil (30g)
- 2 tsp brown sugar
- 2 tsp cornstarch
- 1/2 tsp garlic powder or 2 garlic cloves
- 1/2 tsp salt
- 1/4 tsp black pepper or to taste
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Instructions
- Preheat the oven to 425 degrees F.
- Wash sweet potatoes and green beans then pat dry well(!) with a paper towel or clean dish towel.
- Trim green beans (if needed) and cut in half. Cut sweet potatoes into 1/2-inch cubes (peel first if desired).
- Grease a large rimmed baking sheet and add the sweet potatoes and green beans (best to not use parchment paper with this one so the potatoes can crisp up better!)
- Drizzle the olive oil over top, give it a quick toss to evenly coat, then sprinkle the brown sugar, cornstarch, garlic, salt and black pepper over top. Toss together well then spread out into a flat layer. Take a second to move some of the potatoes around if needed so they aren’t touching–they’ll get crispier this way!
- Bake in the oven for 15 minutes. Remove and use a greased spatula to flip/toss. Bake for another 5-10 minutes or until roasted to liking.
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
