Glazed Sheet Pan Sweet Potatoes & Green Beans Recipe

Introduction

Glazed Sheet Pan Sweet Potatoes & Green Beans combine sweet, savory, and fresh flavors in one simple dish. This easy-to-make recipe delivers caramelized sweet potatoes and crisp-tender green beans coated in a delicious honey-soy glaze. Perfect as a vibrant side or a light main course.

Ingredients

• 2 large sweet potatoes, peeled and cut into 1-inch cubes
• 1 pound fresh green beans, trimmed
• 1 large yellow onion, thinly sliced into wedges
• 1/4 cup olive oil
• 1/4 cup honey
• 1/4 cup low-sodium soy sauce
• 2 tablespoons fresh cilantro, chopped (plus extra for garnish)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Step 1: Preheat your oven to 425 degrees F. Line a large sheet pan with parchment paper for easy cleanup and to help with glaze release.
2. Step 2: In a large bowl, whisk together the olive oil, honey, soy sauce, salt, and black pepper to create the glaze.
3. Step 3: Add the sweet potato cubes, green beans, and sliced onion to the bowl. Toss everything thoroughly to evenly coat with the glaze.
4. Step 4: Arrange the vegetables in a single layer on the prepared sheet pan. Make sure there is space between pieces to prevent steaming and encourage crisp edges; use two pans if necessary.
5. Step 5: Roast in the oven for 20 minutes. Then, toss the vegetables with a spatula to redistribute the glaze and rotate the pan for even browning.
6. Step 6: Return the pan to the oven and roast for an additional 15 minutes, until the sweet potatoes are caramelized and fork-tender, the green beans are crisp-tender, and the onions are softened.
7. Step 7: Remove from the oven, sprinkle with chopped cilantro, and serve hot. Enjoy as a flavorful side dish or a light main course.

Tips & Variations

• For extra depth, add a teaspoon of smoked paprika or chili flakes to the glaze before tossing the vegetables.
• Substitute maple syrup for honey if you prefer a vegan option or a slightly different sweetness.
• Use fresh thyme or rosemary instead of cilantro for a different herbal note.
• Make sure to spread the vegetables out in a single layer to avoid sogginess and ensure crisp edges.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 350 degrees F for 10–15 minutes or until heated through. Avoid microwaving to keep the vegetables from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen green beans for this recipe?

Fresh green beans work best for a crisp-tender texture, but you can use frozen if pressed for time. Thaw and drain them well before tossing with the glaze to reduce excess moisture.

Can I prepare this dish ahead of time?

You can cut and prep the vegetables and make the glaze a day ahead. Store them separately in the refrigerator, then toss and roast just before serving for the best texture and flavor.

Glazed Sheet Pan Sweet Potatoes & Green Beans Recipe

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4.5 from 75 reviews

This Glazed Sheet Pan Sweet Potatoes & Green Beans recipe is a flavorful, easy-to-make side dish featuring tender caramelized sweet potatoes, crisp-tender green beans, and sweet onions tossed in a savory honey-soy glaze. Roasted on a single sheet pan, it’s perfect for a quick, wholesome meal with a delightful balance of sweetness and umami.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Low Salt

Ingredients

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Vegetables

• 2 large sweet potatoes, peeled and cut into 1-inch cubes
• 1 pound fresh green beans, trimmed
• 1 large yellow onion, thinly sliced into wedges

Glaze & Seasonings

• 1/4 cup olive oil
• 1/4 cup honey
• 1/4 cup low-sodium soy sauce
• 2 tablespoons fresh cilantro, chopped (plus extra for garnish)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat the oven: Set your oven to 425°F (220°C). Line a large sheet pan with parchment paper to prevent sticking and make cleanup easier.
2. Make the glaze: In a large mixing bowl, whisk together olive oil, honey, low-sodium soy sauce, salt, and black pepper until well combined.
3. Toss the vegetables: Add the cubed sweet potatoes, trimmed green beans, and sliced onions to the bowl. Toss everything thoroughly to evenly coat all the vegetables with the glaze.
4. Arrange on sheet pan: Spread the vegetables out in a single layer on the prepared sheet pan, making sure to leave space between pieces to avoid steaming and promote caramelization. If necessary, use two pans.
5. Roast and toss: Place the pan in the oven and roast for 20 minutes. Then, carefully toss the vegetables with a spatula to redistribute the glaze and rotate the pan for even cooking.
6. Continue roasting: Roast for an additional 15 minutes until the sweet potatoes are caramelized and fork-tender, green beans are crisp-tender, and onions have softened.
7. Garnish and serve: Remove the sheet pan from the oven, sprinkle the chopped fresh cilantro on top, and serve the dish hot as a side or light main course.

Notes

• For best results, use two sheet pans if the vegetables are crowded to ensure even roasting and crispiness.
• Substitute honey with maple syrup for a vegan version.
• If you prefer spicier flavors, add a pinch of red pepper flakes to the glaze.
• Make sure to cut the sweet potatoes into uniform cubes for even cooking.
• This dish pairs well with grilled meats or can be served as a vegetarian main by adding a protein like roasted chickpeas.

Keywords: sheet pan, sweet potatoes, green beans, honey soy glaze, roasted vegetables, easy side dish, healthy recipes, gluten free, low sodium