baking30 minutes
Roasted Beets and Sweet Potatoes
Enjoy a healthy, visually stunning side dish of roasted beets, sweet potatoes, and sweet onion, seasoned with garlic, salt, and sugar, perfect for any meal.
From YouTube · Feb 23, 2016
Enjoy a healthy, visually stunning side dish of roasted beets, sweet potatoes, and sweet onion, seasoned with garlic, salt, and sugar, perfect for any meal.
15 min
Prep time
1 hr
Cook time
1 hr 15 min
Total time
6
Yield
Ingredients
8 ingredientsAdjust servings
Ingredients and nutrition update together
Per serving150 kcal
- Fat
- 6g
- Carbs
- 27g
- Protein
- 3g
Whole recipe (6 servings): 900 kcal
- 6 medium beets, peeled and cut into chunks
- 2½ tablespoons olive oil, divided (½ tablespoon for the beets; 2 tablespoons for the sweet potatoes and onion)
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon sugar
- 3 medium sweet potatoes, peeled and cut into chunks
- 1 large sweet onion, chopped
Method
8 steps- Preheat the oven to 400°F.
- Toss the peeled, cut beets with ½ tablespoon of the olive oil and spread them in a single layer on a large baking sheet.
- Bake the beets for 15 minutes.
- In a resealable plastic bag, combine the remaining 2 tablespoons of olive oil with the garlic powder, kosher salt, black pepper, and sugar.
- Add the sweet potatoes and chopped onion, seal the bag, and shake to coat them evenly.
- Add the sweet potato and onion mixture to the beets on the baking sheet.
- Roast for about 45 minutes more, stirring after 20 minutes, until all the vegetables are tender.
- Serve hot or at room temperature. Leftovers can be served cold or over greens with avocado, pistachios, and goat cheese.
Recipe notes
Equipment
- Oven
- Large baking sheet
- Resealable plastic bag
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Get 6 free recipes every month.Estimated nutrition
Per serving: 150 calories
Fat: 6 g · Carbs: 27 g · Protein: 3 g
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