Ingredients
Sweet potatoes: peeled and diced to ensure even roasting and natural sweetness
Green beans: trimmed for a tender crunch and to add vibrant green color
Extra virgin olive oil: binds the seasoning while helping the veggies roast evenly
Garlic powder: for a mellow aromatic foundation
Onion powder: adds a subtle savory note enhancing the earthy flavors
Smoked paprika: brings a smoky depth that makes the dish stand out
Salt and freshly ground pepper: to taste for balanced seasoning
Freshly squeezed lemon juice: adds brightness and cuts through the richness
Grated Parmesan cheese: optional to add a nutty, salty finish that pairs perfectly with the roasted vegetables
Step-by-Step Instructions
Soot the Oven:
Preheat your oven to 425 degrees Fahrenheit or 220 degrees Celsius, which is ideal for roasting and caramelizing the vegetables without drying them out.
Prepare the Vegetables:
In a large bowl, toss together the diced sweet potatoes and trimmed green beans so they are ready for seasoning.
Season the Veggies:
Drizzle the olive oil over the vegetables, then sprinkle on the garlic powder, onion powder, smoked paprika, salt, and freshly ground pepper. Mix everything thoroughly to make sure each piece is coated with the flavorful seasoning.
Spread Evenly on the Tray:
Transfer the coated vegetables onto a large baking sheet. Spread them out evenly in a single layer to help them roast uniformly and get that perfect caramelized texture.
Roast Until Tender:
Place the tray in the preheated oven and roast for 25 to 30 minutes. Halfway through roasting, stir the vegetables gently to promote even cooking and browning. You want the sweet potatoes to be tender and golden.
Finish with Freshness:
Take the tray out of the oven and immediately drizzle the roasted vegetables with freshly squeezed lemon juice. If you like, sprinkle some grated Parmesan cheese on top for an extra layer of flavor before serving.
