Roasted Sweet Potatoes Fennel and Green Beans
Brighten up your dinner table with this vibrant and flavorful recipe for Roasted Sweet Potatoes, Fennel, and Green Beans—a feast of caramelized veggies that combines earthy sweetness and aromatic freshness in every bite. Perfectly balanced with a zesty lemon finish, this dish features tender sweet potato cubes, golden-roasted fennel wedges, and crisp-tender green beans, all tossed in a mouthwatering blend of olive oil, garlic, dried thyme, paprika, and black pepper. With easy prep and a total cook time of just 35 minutes, this recipe is as convenient as it is delicious. Ideal as a wholesome side dish or a light, nutrient-packed main course, it’s also fully vegetarian, gluten-free, and bursting with seasonal charm. Whether you’re hosting guests or enjoying a cozy meal at home, this roasted vegetable medley is sure to impress!
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Recipe Information
Ingredients
- 2 medium-sized sweet potatoes
- 2 large fennel bulbs
- 300 grams green beans
- 4 tablespoons olive oil
- 3 large garlic cloves
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
Peel the sweet potatoes and cut them into 1-inch cubes. Set them aside in a mixing bowl.
Trim the fronds from the fennel bulbs, then slice the bulbs into 1/2-inch thick wedges. Add the fennel slices to the same bowl as the sweet potatoes.
Trim the ends of the green beans and set them aside separately for later use.
Peel and mince the garlic cloves. In a small bowl, combine the olive oil, minced garlic, dried thyme, paprika, salt, and black pepper. Whisk the mixture well.
Pour three-quarters of the olive oil mixture over the sweet potatoes and fennel. Toss to coat evenly, then spread them in a single layer on the prepared baking sheet.
Roast the sweet potatoes and fennel in the preheated oven for 20 minutes, stirring halfway through for even cooking.
After 20 minutes, add the green beans to the baking sheet. Drizzle the remaining olive oil mixture over the green beans and toss lightly to coat.
Continue roasting for another 15 minutes, or until the sweet potatoes are tender and caramelized, the fennel is golden and aromatic, and the green beans are crisp-tender.
Remove from the oven and sprinkle the roasted vegetables with freshly grated lemon zest for a bright, citrusy finish.
Serve warm as a side dish or enjoy on its own for a healthy, vegetable-packed meal.
Nutrition Facts
Calories |
1014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2222 mg | 97% | |
| Total Carbohydrate | 125.7 g | 46% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 47.7 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 534 mg | 41% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3252 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
