This pretty dish is perfect on a holiday table or alongside any roasted meats.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°. Peel and halve sweet potatoes lengthwise, then slice into 1/2-inch-thick half-moons. In a 15×10-inch baking pan, toss sweet potatoes with green beans, 2 tablespoons olive oil, 1/4 teaspoon kosher salt and black pepper to taste. Roast 20 minutes, stirring once.

  • Remove vegetables from oven; stir in cranberries and rosemary. Return to oven; roast 5 minutes more. Toss vegetables with vinaigrette. Serve warm or at room temperature.

Nutrition Facts

272 calories; 14 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 10 g monounsaturated fat; 0 mg cholesterol; 242 mg sodium. 575 mg potassium; 36 g carbohydrates; 6 g fiber; 14 g sugar; 3 g protein; 0 g trans fatty acid; 16683 IU vitamin a; 13 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 41 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 2 mg iron;