Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.

Halve sweet potatoes lengthwise; cut crosswise into ½-inch-thick half-moons. Trim green beans if necessary; cut into 1-inch pieces. Zest and halve lemon. Pick and roughly chop fronds from dill.

In a small bowl, combine hummus, half the garlic powder, a drizzle of olive oil (large drizzle for 4 servings), juice from half the lemon, salt, and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

In a separate small bowl, combine dill, remaining garlic powder, a drizzle of olive oil (large drizzle for 4), and juice from remaining lemon.

Toss sweet potatoes on a baking sheet with a drizzle of olive oil, Fry Seasoning, salt, and pepper. TIP: For easy cleanup, line baking sheets with aluminum foil first!

Roast on middle rack for 10 minutes (you’ll start roasting the trout and green beans then).

Toss green beans on one side of a second baking sheet with a drizzle of olive oil, salt, and pepper.

Pat trout* dry with paper towels; season all over with salt and pepper. Place on empty side of sheet; spoon half the lemon-dill sauce over trout.

Once sweet potatoes have roasted 10 minutes, place trout and green beans on top rack and roast until green beans are tender, trout is cooked through, and sweet potatoes are tender, 10-15 minutes.

Divide trout and green beans and sweet potatoes between plates. Spoon remaining lemon-dill sauce over trout and serve with garlic hummus sauce on the side.