Roasted Beets and Sweet Potatoes
Roasted Beets and Sweet Potatoes, a simple roasted vegetable side dish combining the sweetness of sweet potatoes with the earthy flavor of beets. A delicious flavor pairing that's perfect as a side dish, salad topping, or even in a smoothie!
Ingredients
- 2 medium sweet potatoes
- 2 large beets
- 2 whole garlic cloves
- 1 tablespoon olive oil
- 1 pinch salt and pepper
Instructions
- Preheat oven: Preheat the oven to 425 degrees (200 C).
- Prep vegetables: Wash sweet potatoes and cut into 1/2 inch (1.25 cm) cubes. Cut stems from beets and then peel with a vegetable peeler or small knife, then cut into 1/2 inch cubes.
- Roast vegetables: Toss the beets and sweet potatoes on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil. Sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 35 minutes, stirring halfway through to roast on all sides.
- Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or cool them and use as a salad or grain bowl topping.
Notes
- Tools needed: sheet pan, knife set, cutting board
- Prep ahead: Wash and cut sweet potatoes and beets ahead of time to reduce prep time before cooking. If serving cold on salads or bowls, you can make this recipe up to three days ahead of time.
- Leftovers + storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
- Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This recipe is a good source of fiber, vitamin A, and vitamin C.
Nutrition
Serving: 1servingCalories: 187kcalCarbohydrates: 36gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 178mgPotassium: 825mgFiber: 7gSugar: 14gVitamin A: 16076IUVitamin C: 10mgCalcium: 57mgIron: 2mg
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