A Healthy Spin on Fall Vegetables

I’m putting Roasted Green Beans and Sweet Potatoes with Cranberries on my Thanksgiving menu this year.

Every year I seem to repeat tried and true family favorites (the Classics) for Thanksgiving dinner. That’s not a bad thing, but I still like sneaking something new into the menu. This year I’ll be adding Roasted Green Beans and Sweet Potatoes with Cranberries.

Roasting the veggies really brings out the flavor. And I especially love that this recipe is so easy to make. One pan and done (for the most part).

How to Make Roasted Green Beans and Sweet Potatoes with Cranberries

Before starting, preheat your oven to 425 degrees.
Line a rimmed sheet pan with foil or parchment paper.
After peeling the sweet potatoes, slice them in half lengthwise.
Slice them down the middle, again lengthwise.
Next slice them into 1/2-inch-thick slices. You don’t have to be exact but try keeping size as uniform as possible. It helps keep doneness the same throughout as they roast.

Place the sweet potatoes and green beans on the pan.
Toss with 2 Tablespoons of olive oil and 1/4 teaspoon salt and a little black pepper to taste.
Roast the vegetables for 20 minutes, stirring once halfway through roasting. I set my timer for 10 minutes, stir veggies, and then reset my timer for another 10 minutes.
While vegetables roast, make the vinaigrette.

In a small bowl, combine the remaining 2 Tablespoons of olive oil, balsamic vinegar, mustard, garlic and ¼ teaspoon of salt.
Remove the vegetables from oven after 20 minutes.
Stir in the dried cranberries and thyme.
Return the pan to the oven.
Roast veggies/cranberries for an additional 5 minutes.
Toss vegetables with the vinaigrette.
Serve the vegetables warm or at room temperature.

Other Fall Favorites

Roast Turkey in a Brown Paper Bag

Pumpkin Roll

Cranberry Bourbon Sauce

Roasted Green Beans and Sweet Potato with Cranberries

Print Recipe

Roasted Green Beans and Sweet Potatoes with Cranberries

Author: Anita's Table Talk

Ingredients

2 medium sweet potatoes, peeled
12 ounces fresh green beans, ends trimmed
4 Tablespoons olive oil, divided
½ teaspoon salt, divided
freshly ground black pepper
1-1/2 Tablespoons balsamic vinegar
2 teaspoons whole grain mustard
1 clove garlic, minced
1/4 cup dried cranberries
1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)

Instructions

PREHEAT oven to 425 degrees.
SLICE the sweet potatoes in half lengthwise, and then slice them into 1/2-inch-thick slices.
LINE a rimmed sheet pan with foil or parchment paper.
PLACE sliced sweet potatoes and green beans on the pan.
TOSS with 2 Tablespoons olive oil and 1/4 teaspoon kosher salt and black pepper to taste.
ROAST for 20 minutes, stirring once halfway through roasting
While vegetables roast, make the vinaigrette
In a small bowl, COMBINE remaining 2 Tablespoons of olive oil, balsamic vinegar, mustard, garlic and ¼ teaspoon of salt.
REMOVE vegetables from oven.
STIR in cranberries and thyme..
RETURN pan to oven.
ROAST an additional 5 minutes.
TOSS vegetables with the vinaigrette. SERVE vegetables warm or at room temperature.