Roasted Beets 'n' Sweets

By Carynz

Ingredients

• Beef Stew with Roasted Winter Vegetables
• Roasted Red Potatoes
• Roasted Asparagus with Prosciutto & Poached Egg
• Roasted Garlic Cauliflower
• Simply Roasted Artichokes
• How to Make Roasted Tomato Sauce
• Chef John's Roasted Brussels Sprouts
• Roasted Vegetables
• Roasted Brussels Sprouts
• Types of Cooking Oil
• How to Peel and Chop Onions
• Garlic: Fresh Vs. Powdered
• Types of Salt
• Freshly Ground vs. Pre-Ground Pepper
• Sugar and Sweeteners
• 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

Details

Servings 6
Adapted from allrecipes.com

Preparation

Step 1

Directions

Preheat oven to 400 degrees F (200 degrees C).

In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.

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.

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.

Kitchen-Friendly View

PREP


15 mins

COOK

1 hr

READY IN

1 hr
15 mins