This recipe for roasted beets and sweet potatoes is perfect for the fall or winter, especially if you enjoy sweet and salty foods. The presentation is wonderful and the colors are lovely.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
Ingredients
- 6 medium beets, peeled and cut into chunks
- 2 ½ tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon sugar
- 3 medium sweet potatoes, cut into chunks
- 1 large sweet onion, chopped
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss beets with 1/2 tablespoon olive oil to coat in a bowl. Spread in a single layer on a baking sheet.
- Mix remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place sweet potatoes and onion in the bag. Seal the bag and shake to coat vegetables with the oil mixture.
- Bake beets in the preheated oven for 15 minutes. Mix sweet potato mixture with beets on the baking sheet. Continue baking, stirring after 20 minutes, until all vegetables are tender, about 45 minutes.
Reviews
Delightful, easy, pleasing! Everyone loved the natural flavor of this dish . The veggies shine here without much added flavorings! Paired with ham steak, wonderful fall meal. I did add a little pumpkin pie spice seasoning, ya know, cuz ya can
Hubby thinks he hates sweet potatoes, but ate this and enjoyed it. (I think he thought is was carrots hahaha) I did make some tweaks, for our taste and to punch it up a bit. Used ground white pepper instead of black and added a bit of cayenne too. Also added a splash of balsamic vinegar in with the oils when coating both batches of veg. this made it go from really good to awesome! And another time I drizzled the veg with a thick balsamic reduction sauce (I had leftover), close to the end of roasting time. Also I don’t bother wasting plastic bags, just use a bowl. My only peeve with this (and many other) recipes, says use 6 med. beets and sweet potatoes…well your med. beet/potato may be a lot smaller than mine or bigger. Would be way more effective to give total cups or weight of veg. Not a huge deal for most (or me) but a beginner may end up with something that’s not balanced in flavour.
This was delightful! I pretty much followed directions with a combination of 5 large red and golden beets, 1 large sweet potato and sweet onion. I also added a few leftover florets of a romanesco needing to be cooked which i put in the last 15 minutes. Some of my onions fell apart when mixing so I added those with romanesco. Also shortened total time by 10 minutes as I like my veggies firmer.
I added brown sugar to this so it would caramelize while roasting and eyeballed how much to add for all the ingredients. Holy crapolli this was absolutely DELICIOUS. I’m actually very impressed
LOVE this recipe as is!!!!!
I did not use any sugar. Added carrots
I thought, you are kidding, no way this is going to be good, but, I had beets & sweet potatoes that needed to be used. I changed a few things, added chicken thighs, left out the sugar, added minced garlic instead of powder. I used 3 very large beets, 6 medium sweet potatoes and fed 8 people. Everyone loved it. It has a sweet & savory flavor and will make this again. Even the picky eater that does not like beets at all, ate this & raved about it. Thank you for the recipe!
Added 1/2 teaspoon of garlic
Great Recipe !! I literally could had eated the whole bowl. Omitted sugar and added a huge elephant garlic. Sooo GOOD
Many beet recipes are tricky, messy, and leave you feeling beat. (Get it?) But not this one! It’s simple to make, and surprisingly good. Personally, I’m a huge sweet potato fan. So, am I biased? Yes. Yes, I am. But if you’re not a sweet potato fan, I don’t even want to know you, so you can just stop reading right now! If you’re still reading, then give this recipe a try. There is a 93.8% chance you will not regret it.
I decided to try this recipe because I just picked up fresh beets and I was looking for a roasted beet recipe. The seasoning blend was great with the addition of the onions and yams. I did my some adjustments because I only had 3 beets and 4 microwave sized yams. I will make this recipe again. By the way, I just used the bowl to season the beets first, and while they were baking I used the same bowl for the yams and onions.
Delicious!
We love this recipe! So yummmy and pretty! Perfect for holiday meals!!!
This is really delicious! There wasn’t a bite left. Next time I’ll make more for leftovers!
I used yellow (golden) beets to give more sweeter than earthy taste to the beets. I didn’t use sugar because the beets and sweet potatoes are sweet enough; also, onions, which I added, become sweeter when you cook them long enough to caramelize them. I did cook the beets for about 40 minutes to allow the skin to easily be peeled off. Additionally, I did cook the beet stems along with the dish to get in a bit more fiber. Altogether, it came out great…even for my mom who don’t like cooked beets. : )
The recipe was great however I added cubed turnips and used whole rinsed can beets. Also I drizzled a little maple syrup after cooking them. Delicious
First time,I followed the recipe with only one substitution, I used brown sugar. The second time, I added jicama with the sweet potatoes and onions. Next time, I would bake the jicama with the beets but not mix them together. The jicama was cruncy like a water chestnut and it stands out. I really enjoy the flavor.
Delicious! A hit with my guys. I did take advise to cut pepper to 1/2tsp. which was a good move. Still plenty peppery. I used 2 tsp. Brown sugar.
Delicious! They were fabulous hot roasted out of the oven and the leftovers were great cold on salads. Will definitely be doing this again. I did not use any sugar and they were plenty sweet.
One of my favorites! My daughter picks our the sweet potatoes but she doesn’t know what’s really good
I had never actually dealt with a fresh beet before but once I cleaned up the murder scene and moved on, these roasted beets and sweets were so delicious, my 6 year old grand daughter thought they were candy! I am trying to lighten up on carbs so this was perfect for me!