
A simple, colorful tray bake of roasted sweet potatoes and crisp-tender green beans seasoned with smoked paprika and finished with lemon and optional Parmesan — an easy, healthy side or light main.

This Sweet Potato & Green Bean Tray Bake is one of those go-to dishes I reach for when I want something that feels both homey and a little bit special. I first created this combination on a busy weeknight when my fridge held battered green beans and a couple of sweet potatoes crying out to be used. The first time I roasted them together I was surprised by how the contrasting textures — the caramelized, creamy sweet potato cubes against the bright, slightly crisp green beans — played so well together. The smoked paprika adds a subtle warmth, while a bright squeeze of lemon at the end lifts the whole tray so it never feels heavy.
I discovered this mix during the late fall, when we wanted something seasonal but not fussy. It’s become a staple at our table: easy enough for weeknights, pretty enough for guests, and adaptable depending on what’s in the pantry. The roasted edges are the highlight for me — where the natural sugars of the sweet potato concentrate and form a golden, fragrant crust. It’s the kind of dish that reliably gets second-helpings and a few compliments from even picky family members.
Personally, this tray bake has rescued more than one hectic weeknight. My partner loves the crunchy potato edges and my kids always pick the green beans first, which feels like a small victory. I often double the batch for potlucks — it’s solid proof that simple ingredients, treated respectfully, can shine.
I love how forgiving this dish is: on nights when the kids need coaxing, the caramelized sweet potatoes win them over, and at dinner parties the tray always disappears quickly. Once, I doubled the recipe for a holiday buffet and served it alongside roasted chicken — friends assumed it had taken much longer to prepare than it did.
Cool the tray to room temperature before storing to prevent condensation and sogginess. Keep leftovers in an airtight container in the refrigerator for 3–4 days. For longer storage, portion into freezer-safe containers and freeze for up to 3 months. Reheat thawed portions in a 400°F oven for 8–12 minutes to crisp the edges, or warm in a skillet over medium heat with a splash of olive oil. Avoid microwaving if you want to preserve texture, as microwave reheating tends to soften the beans.
If you don’t have green beans, substitute trimmed asparagus spears (add these during the final 10–12 minutes to avoid overcooking) or broccoli florets for a more rustic bite. Swap smoked paprika for sweet paprika plus a pinch of ground cumin for a different but complimentary flavor. For a heartier main, add halved baby potatoes instead of sweet potatoes or include a can of drained chickpeas tossed in during the last 10 minutes of roasting for added protein and texture.
Serve as a colorful side with roasted chicken, pan-seared salmon, or grilled pork chops. For a vegetarian meal, pair with quinoa, farro, or a simple lentil salad and a dollop of yogurt or labneh. Garnish with chopped fresh parsley or cilantro and an extra squeeze of lemon for brightness. Leftover tray bake also makes a great sandwich filling folded into warm flatbread with hummus.
Roasting vegetables together is a universal technique found across many cuisines for concentrating flavor through caramelization. Sweet potatoes are staples in North American and Caribbean cooking, while green beans appear in a wide range of traditional dishes from French haricots verts to Southern American casseroles. This particular pairing — smoky paprika, olive oil, and lemon — borrows from Mediterranean flavor profiles that favor bright citrus finishes and smoky spices.
In winter, add a sprinkle of toasted pumpkin seeds and a drizzle of maple syrup for seasonal warmth; in spring, toss in blanched sugar snap peas instead of green beans for a lighter bite. For autumn gatherings, roast with diced apples and finish with a scattering of chopped toasted walnuts. Adjust roasting times slightly for denser vegetables or when adding extra ingredients so everything reaches perfect doneness.
For efficient meal prep, pre-cube sweet potatoes and trim green bean ends on Sunday; store them separately in airtight containers in the fridge. When ready to cook, toss with oil and seasoning and roast. You can also roast a large tray to reheat throughout the week — portion into containers with a simple grain and a protein for quick lunches. Use parchment or a silicone mat to keep cleanup fast when you’re preparing multiple batches.
This tray bake celebrates simple, wholesome ingredients and proves that minimal effort can produce memorable results. Whether you’re feeding family on a Tuesday night or contributing a colorful dish to a potluck, it’s versatile, forgiving, and downright delicious — make it your own with the small tweaks that fit your pantry and schedule.
Cut the sweet potatoes into uniform 1-inch pieces so they cook evenly and develop consistent caramelized edges.
Spread vegetables in a single layer on a large baking sheet; overcrowding causes steaming rather than roasting.
Use a high smoke-point oil like extra virgin olive oil in moderation and ensure the oven is fully preheated for best browning.
Turn the vegetables halfway through roasting for even color and to expose more surface area to the heat.
Finish with fresh lemon juice to balance the sweet, roasted flavors and to keep the dish tasting bright.
This nourishing sweet potato & green bean tray bake recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Store cooled leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in a 400°F oven for 8–12 minutes to restore crispiness.
If you want more char, increase the oven to 450°F but watch closely and stir halfway. Thicker sweet potato pieces may need a few extra minutes.
To keep it dairy-free omit the Parmesan. For vegan 'cheesy' umami, add 2 tablespoons of nutritional yeast after roasting.
This Sweet Potato & Green Bean Tray Bake recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 425°F. Peel and dice sweet potatoes into 1-inch cubes and trim green bean ends. Line a large rimmed baking sheet with parchment.
Place the sweet potatoes and green beans in a large bowl. Add 3 tablespoons olive oil, garlic powder, onion powder, smoked paprika, salt and pepper. Toss until evenly coated.
Spread vegetables in a single layer on the prepared baking sheet. Roast for 25–30 minutes at 425°F, stirring/turning once halfway, until sweet potatoes are fork-tender and edges are golden.
Remove from oven, drizzle with 1 tablespoon lemon juice and sprinkle with 1/4 cup grated Parmesan if using. Toss gently and serve warm.
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