Roasted Beets and Sweet Potatoes

13 10 2010
I love all root vegetables roasted. I think it brings out their earthy flavors and caramelizes them to a perfect sweetness. This was a beautiful autumn side dish. This is very simple to make and you can keep the leftovers for up to a week.

3 very large beets or 6 medium beets, peeled and cut into chunks

3 tbsp olive oil

1 tsp garlic powder

1 tsp sea salt

1 tsp freshly ground black pepper

3 medium sweet potatoes, peeled and cut into chunks

1 large onion, halved and cut into 8 wedges

 

Preheat the oven to 400 degrees.

In a bowl, toss the beets with half the olive oil. Sprinkle with a little sea salt. Spread in a single layer in a large glass baking dish or roasting pan. Bake beets for 15 minutes.

Meanwhile, mix the remaining olive oil, garlic powder, salt, and pepper in a large ziploc bag. Place the sweet potatoes and onion in the bag. Seal the bag, and shake to coat the vegetables with the seasoning and oil.

Add the sweet potato and onions to the beets. Continue baking 45 minutes, stirring occasionally or until all the vegetables are tender.


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