Roasted Green Beans with Colorful Sweet Potatoes (Fall/Thanksgiving Side Dish)

This roasted green bean and sweet potato dish is one of my favorite ways to bring color and warmth to the fall and holiday table. With crisp-tender roasted green beans and sweet potatoes, this side dish is simple, nourishing, and beautiful enough to serve for Thanksgiving or any cozy winter gathering. The balsamic vinaigrette adds brightness and balance, making it a vibrant addition to both everyday meals and special occasions.

See video below

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Ingredients
For the green beans

• 1 lb (450 g) fresh green beans, trimmed
• 1 ½ Tbsp avocado oil
• ½ tsp fine sea salt
• ¼ tsp black pepper

For the sweet potatoes

• 1 medium orange sweet potato, roasted and cooled
• 1 medium purple sweet potato, roasted and cooled

Balsamic vinaigrette

• 1 ½ Tbsp balsamic vinegar
• 1 ½ Tbsp extra-virgin olive oil
• ¼ tsp sea salt
• ¼ tsp black pepper

Cook time: 25 min
Prep time: 10 min
Servings: 4-6 (as a side)  

Directions
Roast the green beans:

• Preheat oven to 425°F (220°C).
• Spread the green beans on a sheet pan, drizzle with avocado oil, and season with salt and black pepper.
• Toss and roast for 18–20 minutes, until lightly blistered.
• Prep the sweet potatoes:
• While the beans roast, peel the already-roasted orange and purple sweet potatoes.
• Slice into ½-inch circles.

Make the vinaigrette:

• In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper.
• Heat the sweet potatoes:
• When the green beans are almost done, slide the sweet potato slices onto the sheet pan.
• Drizzle with some of the vinaigrette and return to the oven for 5–7 minutes, just until warmed through and lightly caramelized.

Assemble the dish:

• Transfer the roasted green beans to a serving plate, creating a mound in the center.
• Arrange the sweet potato slices around the perimeter like a frame.
• Spoon any remaining vinaigrette over the vegetables.
• Serve warm.

#glutenfree #holiday #vegan #vegetarian