Make perfectly Roasted Beets and Sweet Potatoes with simple ingredients in 35 minutes from start to finish. 'Beets and sweets' add a nice pop of color, tons of nutrients, and flavor that you will love!
I'll be the first to admit that I don't always look forward to cutting up veggies. But once I do, I'm so thankful I made the time for it!
Whether I'm cutting up butternut squash for soup or beets and sweet potatoes to roast and serve as a delicious side dish, I try to cut up more veggies than I need for one recipe. This way, I can use the rest in other recipes or roast more a few days later.
My favorite way to serve roasted beets and sweet potatoes is with roasted pork tenderloin and roasted or mashed potatoes. Not only do the flavors go well together, but the pork can roast in the oven at the same time as the veggies roast.
It's no stretch to say this is a meal that my whole family loves. And to top it off, the entire meal can be ready in 45 minutes from start to finish! 😅
Jump to:
Why You'll Love This Recipe
- Simple Ingredients Fresh beets, sweet potatoes, red onion, and garlic can be found in the produce section of the grocery store. If you don't have all of the vegetables this recipe calls for on hand, no problem. Read the 'Ingredients' and 'Helpful Tips' sections down below for easy substitutions.
- Easy Side Dish The easiest way I have found to cut fresh beets and sweet potatoes is with a sharp chef's knife and a cutting board. Then, once everything is tossed together, the veggies can roast while you prepare the main meal. By the way, planning meals so that everything cooks at the same time saves time.
- Meal Prep All of the cutting up of vegetables can be done ahead of time. Leftovers can be added to salads, wraps, omelets (with feta cheese-yum!), egg dishes, and more.
- Kid-Approved Cutting vegetables into small pieces reduces cooking time and makes this vegetable side dish more appealing to kids.
Dietitian Tip
Taking time to cut vegetable into bite sized pieces may be the key to getting kids (and adults;) to try them. Who knows, maybe if they try them, they'll actually enjoy eating them. 😊
For instance, my oldest daughter has loved roasted beets since she first tasted them. My other two... not so much.
Thankfully roasting small pieces of beets in a mixture of vegetables has increased their acceptance. And now this roasted sweet beets and sweet potatoes dish has become a regular side that we look forward to every Fall.
Ingredient Notes
- Beets They are nutrient dense and high in fiber. In fact, beetroots serve as a powerful dietary source of health promoting nutrients, providing antioxidant, anti-inflammatory, and vascular-protective effects.
- Sweet Potatoes Sweet potatoes are most known for being high in beta carotene (which your body converts to vitamin A) and fiber.
- Red Onion When caramelized, as with roasting, red onions develop a sweetness that adds delicious flavor to roasted beets and sweet potatoes.
- Garlic Use one fresh garlic clove for the best flavor. If you don't have fresh garlic, use one-eighth to one-quarter teaspoon of garlic powder instead.
- Olive Oil I use extra virgin olive oil. Avocado oil can be used instead.
How to Make Oven Roasted Beets and Sweet Potatoes
Here is an overview of how to make this easy sweet potato and beets recipe. For the complete list of ingredients and full instructions, scroll down to the recipe card.
- Use a sharp knife to cut beets and sweet potatoes into strips, about the size of a quarter to half of a French fry, or one by one-half inch cubes. Thinly slice the red onion, then mash the clove of garlic (skin removed) and quarter it lengthwise.
- In a large bowl: combine beets, sweet potatoes, and sliced onion with the rest of the ingredients. Use tongs or a large spoon to toss it all together.
- Spread the beet and sweet potato mixture out evenly on a greased or lined baking sheet in a single layer.
- Bake for 30 minutes, stirring once after the first 15 minutes.
Helpful Tips
- Wash and scrub the vegetables well before cutting them into small pieces.
- Cut the ends off of the beets and sweet potatoes.
- Line the sheet pan with parchment paper for easy cleanup.
- If doubling the recipe, use two pans for roasting. The veggies should be laid out in a single later with a little space around the edges.
- Cook time may vary depending on the size of the sweet potato and beet chunks. As you see in the picture, I cut mine small, approximately one by one-half inch cubes, so they cook faster.
- If you like spice, add a pinch or two of cayenne pepper instead of black pepper.
- If you don't have beets, sweet potato, or parsnips on hand, no problem. Carrots, potatoes, or butternut squash can be used in place of or in addition to them.
- Use 1 tablespoon of olive oil for every two-and-a-half to three cups of uncooked vegetables.
- Use leftovers in omelets, or warm and serve with goat cheese on a toasted roll or with crackers, or puree them with broth, salt, and pepper to make a nice root vegetable soup. Or, toss them in a salad with goat cheese, roasted pepitas, and an easy maple vinaigrette.
Questions You May Have
No, you do not need to peel them first. Just cut off the ends and scrub the vegetables well.
You can cut and slice all of the vegetables ahead of time. However, if you plan to serve them warm, I suggest waiting to roast them until right before you serve them.
Reheat in a toaster oven, oven, or in a skillet on the stovetop. A microwave can be used but it will result in a mushier texture.
Serve roasted root vegetables with any main meal (like roasted pork tenderloin, baked chicken, creamed chicken). Or, serve them as part of an omelet or egg scramble.
More Easy Recipes for Fall
Did your kids love these perfectly roasted root veggies? Please let me know by leaving a comment and ⭐⭐⭐⭐⭐ rating below. A 5-star review is the best compliment!
Don't forget to snap a pic of their delicious veggies and tag @carrots.and.cookies on Instagram so I can see it. Enjoy!
📖 Recipe
Easy Roasted Beets and Sweet Potatoes
Ingredients
Instructions
- Preheat oven to 425° Fahrenheit.
- Wash and scrub beets and sweet potatoes well. Cut into strips. Pieces should be about the size of a quarter to half of a french fry (see picture in post).
- Wash and peel parsnips. Slice parsnips. Discard ends. Cut each slice in half, so they are moon shaped.
- Thinly slice red onion
- Smash garlic with the flat side of a knife. Discard skin. Quarter smashed garlic clove lengthwise.
- Mix all ingredients together.
- Spread vegetable mixture evenly in a single layer. Use two pans, if necessary.
- Roast in the oven for 30 minutes, tossing once after the first 15 minutes.
- Remove from oven and serve.
Notes
- Start with 4 cups total of raw sweet potato and beet chunks.
- Scrub the sweet potatoes and beets well.
- You do not need to peel the beets or sweet potatoes (leave the skin on).
- Potatoes, butternut squash, or carrots can be used to substitute any of the vegetables called for in this recipe.
- Cutting the vegetables into small pieces allows them to cook quicker and makes them more appealing to kids.
Leave a Reply