Roasted Green Beans and Sweet Potatoes with Cranberries

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

Print Recipe

Roasted Green Beans and Sweet Potatoes with Cranberries

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.