Roasted Beets 'n' Sweets, all recipe

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Roasted Beets 'n' Sweets, all recipe

4.7 of 5 (15)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 111.4
  • Total Fat: 4.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 63.9 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 3.5 g
  • Protein: 2.1 g

View full nutritional breakdown of Roasted Beets 'n' Sweets, all recipe calories by ingredient
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Introduction

"This is a great autumn or winter side dish, especially for those who like things sweet and salty. The colors are beautiful and make a nice autumn presentation." "This is a great autumn or winter side dish, especially for those who like things sweet and salty. The colors are beautiful and make a nice autumn presentation."
Number of Servings: 8

Ingredients

    * 6 medium beets, peeled and cut into chunks
    * 2 1/2 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

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.
3. Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.
4. Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.



Number of Servings: 8

Recipe submitted by SparkPeople user MOONTOES1.

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Member Ratings For This Recipe


  • Incredible!
    5 of 5 people found this review helpful
    I used a clove of garlic instead of powder and I also added some baby carrots and red potatoes and left out the onion. Very good, I will make that again. Maybe blanch the beets first to make peeling easier. - 1/11/10

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  • Incredible!
    4 of 4 people found this review helpful
    The only thing wrong with this recipe is that it's very, very hard to quit after one serving! DELICIOUS!!!!!!!! - 5/23/11

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  • Incredible!
    2 of 2 people found this review helpful
    I made this yesterday and it smells and tastes amazing...talk about wanting to eat all your veggies! I used 1 cup of broth instead of the oil and cooked in a baking dish for about an hour. I also removed the sugar, added carrots and apples. Love it and will be making again with the fall harvest. - 9/7/10

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  • Delicious just the way it is! I will make again soon! - 8/17/15

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  • I think I may have cut my beets and sweet potatoes too small. They were a little over cooked, but I do like my veggies with a little crunch. I think next time I will shorten the cooking time and see if I like it better. - 12/5/12

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