Sweet potato and green beans are tossed in a full-bodied olive oil with raw garlic and fresh thyme, then roasted to perfection! These roasted vegetables are healthy and delicious.
Sheet Pan Roasted Vegetables
If it can be prepared and cooked on a sheet pan, I’m all in! Seriously, I hate dishes… like completely hate them. It was my most hated chore when I was a teenager, and I’ve happily carried that over to adulthood. So now that I’m a cutesy little housewife, I cook and my husband does the dishes… and I create a lot of them!
This sheet pan roasted vegetable recipe is one of my favorites! The sweet potato and green beans are cooked to perfection, with hints of earthy thyme and roasted garlic.
This could even be made into a full-fledge dinner if you tossed in some thinly sliced chicken breasts… maybe plated over a bed of fluffy quinoa. Ok, I’m drooling.
Gather the ingredients
- Sweet potatoes– Skin and dice the sweet potatoes to small /2 inch bites.
- Green beans- Pressed for time? Grab a bag of prewashed green beans! This way you can skip the washing and trimming.
- Garlic- Finely chopped raw garlic brings all the flavors together!
- Thyme- Fresh thyme has a delicious, earthy flavor that adds a freshness like no other!
- Olive oil- As always, I recommend investing in a good quality olive oil that will deliver that delicious flavor you are looking for.
How to roast vegetables
Have you ever had a bowl full of disappointing, overcooked, mushy asparagus? Me, too. Never again will you have to question which vegetables pair up well with cooking times!
Average roasting temperatures vary between 400-425 degrees. I like to roast my vegetables at 425 degrees to get the perfect browned edges and soft centers.
Cooking time will vary dependent on the size of the vegetables. Cutting the vegetables into smaller bites will reduce the cooking time. On average, these are the cooking times if the vegetables are cut into 1 inch bites.
45 minutes
- Artichokes- 45-90 minutes, depending on how they are prepared and what temperature they are cooked at.
- Beets
- Carrots (whole)
- Onions– 60 minutes for whole onions
- Parsnips
- Potatoes
- Squash- (halved pumpkins, halved acorn squash, halved butternut squash)
- Sweet potatoes– 60 min for whole
30 minutes
- Cabbage- cut into 1 inch slices
- Butternut squash- cut into 1 inch chunks
- Carrots– cut into 1 inch chunks
- Corn
- Brussels sprouts
- Eggplant
- Fennel
- Garlic
- Parsnips
- Sweet potatoes
- Turnips
20 minutes
- Beans- green beans, pinto, lima, butter, etc.
- Broccoli
- Cauliflower
- Mushrooms
- Okra
- Peas
- Peppers
- Radish
- Squash– zucchini and yellow
- Tomatoes– tomatillos, roma, cherry, and grape
10 minutes or less
- Asparagus
- Corn kernels
How to easily roast vegetables in the oven
- Preheat the oven. Heat your oven to 425 degrees.
- Prepare your vegetables. Wash, peel (if needed), and dice your vegetables to 1 inch thick pieces.
- Toss in olive oil and seasoning. Toss the vegetables with a little olive oil (about 1-2 tbsp) and add your favorite seasoning. Generally, 1 lb of vegetables will need anywhere between 1/2 – 1 tsp of seasoning. Italian seasoning with garlic is our family’s favorite!
- Spread them on a baking sheet. Lay the vegetables in a single layer on a baking sheet. Parchment paper can be used as a liner to prevent sticking.
- Roast according to the appropriate time. Roast the vegetables for the proper amount of time, adding quicker cooking vegetables to the baking sheet later on in the process.
Chef’s Tips
- Preheat your oven to 425 degrees. You want your oven to be really hot to properly roast vegetables.
- Use parchment paper. To make clean up easy and prevent the vegetables from sticking, line the baking sheet with parchment paper.
- Spread the vegetables in a single layer. Do not overcrowd or overlap the vegetables while cooking.
- Season the vegetables. Get creative! Try varying up your flavors by using spices, herbs, or ingredients like paprika, vinegar, dijon mustard, cheeses, bacon, garlic, flavored olive oils, etc.
- Flip the vegetables halfway. Some vegetables like sweet potatoes and potatoes benefit from flipping them halfway through cooking to get that even, crunchy texture.
What to serve with roasted vegetables
- White wine and herb roasted chicken is a delicious, flavorful, and simplistic dinner!
- One pot creamy parmesan gnocchi with white beans is an easy 15-minute meal that pairs well with any vegetable!
- Parmesan crusted chicken is a perfect 30 minute dinner that can be made in the same sheet pan with the vegetables!
- Corn and zucchini chowder is perfect for any season and is packed with even more vegetables!
- Vegetarian mushroom stroganoff is a meatless meal that is packed with flavor!
More Backyard Bohemian Classics
- Chorizo and Shrimp Quesadillas with Margarita Guacamole
- Vegetable Stir Fry
- Creamy Spinach and Artichoke Chicken Skillet
- Loaded Vegetable Fajita Bowl
- Autumn Harvest Sangria
Oven Roasted Vegetables with Thyme
Sweet potato and green beans are tossed in a full-bodied olive oil with raw garlic and fresh thyme, then roasted to perfection! These roasted vegetables are healthy and delicious.
Ingredients
- 2 cups sweet potato skinned and cut into 1/2 inch chunks
- 2 cups green beans stems trimmed
- 2 tbsp olive oil
- 2 cloves of garlic finely chopped
- 1 tbsp fresh thyme finely chopped
- 1/2 tsp salt
Instructions
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Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
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Cut the vegetables. Peel the sweet potatoes and cut it into 1/2 inch pieces. Trim the tops and bottoms off of the green beans. Finely chop the garlic and thyme and place everything into a bowl.
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Toss the vegetables in olive oil. Add olive oil and salt to the bowl and toss using the spatula.
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Spread evenly on the baking sheet. Arrange the vegetables evenly so they do now overcrowd of overlap on the baking sheet.
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Cook for 20 minutes. Depending on how soft you like the sweet potato to be, you can check the fork tenderness at 15 minutes.
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Serve. For more flavor, top with parmesan cheese, a squeeze of lemon, and fresh cracked pepper. Mangia!
