I love this lemon-y green bean and sweet potato dish. In general, I'm a big fan of veggie side dishes that can be served cold or at room temperature - you don't have to worry about wrecking the texture of leftovers by reheating, and they're perfect for packing in lunches. This dish has a great combination of textures - slightly crunchy roasted beans and softer sweet potatoes. If you really want to add some crunch, you could add some toasted chopped nuts. The star of the show, here, though, is the dressing - lemon juice makes this salad snappy and bright, and honey adds a touch of sweetness. Definitely one I'll be making again!
Roasted Green Bean and Sweet Potato Salad (adapted from Fine Cooking)
3/4 pound sweet potatoes, peeled and cut into small dice
A few big handfuls of green beans, trimmed
1/2 red onion, thinly sliced
Salt and pepper
Zest of 1/2 large orange
Juice of 1 lemon
1. Preheat the oven to 350 degrees and line your biggest sheet pan with foil.
2. Toss the potatoes, green beans, and onions with enough oil to just coat. Season with salt and pepper, toss again, and spread out on the pan in an even a layer as possible.
3. Roast the veggies about 30 minutes, until tender, stirring once or twice during roasting.
4. Let the veggies cool slightly and then scrape into a bowl. Toss with the orange zest, lemon juice, and a drizzle of honey. Taste and add a bit more of any of the seasonings as needed. Serve warm or room temperature.