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.

Roasted Beets 'n' Sweets

beets,

olive oil, divided

garlic powder

salt

black pepper

sugar

sweet potatoes,

sweet onion, chopped

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.


This is so good- If you think you don't like beets, you're wrong! Make them this way and you'll be a beetaholic! This recipe make A LOT as written- for 4 adults I use 2 beets and 1 good sized yam and it's exactly the right amount. I do it in bowls, no need to waste a bag. I cut down the oil and use just enough to coat. I use brown sugar too, but either way it's delicious and healthy! I bake beets alone 20m, add yams and seasoning and red onion, then bake add'l 40m. LOVE this dish!  FYI beets do turn your pee a bit pinkish the next day, so don't panic =)

Excellent, yummy.  Substituted fresh garlic for powder, increased sugar to 1 tablespoon and substitued brown sugar for its maple flavor.  Very Very good.  The last 20 minutes of cooking I turned the oven down to 350 degrees as to not dry out the veggies.


Great dish! I made this for both the Thanksgiving dinners we went to this year. My mom and grandmom don't like sweet potatoes but raved over this recipe. My aunt quickly called dibs on the small amount of leftovers we had. I ended up eating only a small portion because I was feeding our 18-month-old twins from my plate and they couldn't get enough! One of DH's cousins even called the next day to get the recipe. Two changes I made: (1) 1/2 the pepper -- the pepper completely overpowered the dish otherwise, and (2) I used canned beets cause that's all I had on hand. One can = 3 beets called for in recipe. I didn't cook them ahead; just threw them into pan with the rest and cooked for 45 minutes. Everything came out tender and delicious! My grandmom, the sweet-potato-hater, asked me to bring the same dish to Christmas!!

What a wonderful flavor & color combination!  I have beets I'm still using, found this recipe & loved it! However,  I hate the mess & aggravation of peeling raw beets, so I roasted them first (with a little olive oil); when they were almost done, I let them cool & they were much easier to peel.  I don't think they bleed quite as much either.  By roasting them before combining,  you can reduce the overall cooking time & you're guaranteed tender beets.  Thanks for a delicious dish!

Amazingly good! My one year old kept stealing it off my plate. My three year old thought it was too spicy. Next time I will make a little side dish for her with out blk pepper. You don't need to waste a plastic bag though. Just put spices and oil in a bowl and toss in the beets. Pull beets out with fork or slotted spoon and put in pan to roast. Then toss in your sweet potatoes. Then mix well when you add the sweets to the beets.

A couple points to make about roasted veggies.  If you roast @ 425, your veggies will carmelize and sweeten up on their own--no need to add sugar at all.  Onions carmelize into pieces of 'candy', and don't resemble taste or texture of a raw onion.  As for the garlic, I add the whole cloves, and let them roast whole, as well.  Sometimes I smash a couple cloves slightly with the flat of the knife to release garlic oil, then toss with veggies, olive oil, and salt.  I roast most my veggies now, because it's so forgiving.  I can keep them in the over until rest of dinner is ready:  asparagus, cauliflower, onion wedges, brussels sprouts, potatoes, etc.  Never had a bad roasted veggie!!

YUMMY!  We really like this combination.  I'm not a fan of any kind of onion so I always leave that out, but I've made this now exactly as stated as well as a few variations, such as using pumpkin pie spice instead of the garlic, salt & pepper.  Or I use butternut squash in combination with the beets and sweet potatoes.  Any way you dice it and spice it, this recipe is a winner!  Thank you!

Roasted the beets for 30 mins at 400F before adding sweet potatoes and a small butternut squash (peeled & cubed). Roasted for another 45 minutes. Next time I would roast the beets even longer before adding potatoes. Used 2 cloves of fresh pressed garlic and brown sugar instead of white. Delicious!

very tasty dish. I prefer to use fresh garlic over garlic powder so I minced four cloves of garlic and mixed them in. I didn't have an onion on hand so I left that out. When it was done cooking I put some of it on my salad with a little goat cheese. Goat cheese and beets make such a tasty combination

nothing special here - not sure what all the fuss is about - followed recipe to a tee except added br sugar instead of white and used 1/4 amt of onion (not big fans) it was just okay - trying to find recipes that'll get my husband to eat more veggies - he tried it and couldn't eat it. Waste of perfectly good ingredients. I ate it but won't be making again.

Colorful side dish of roasted beets, sweet potatoes, and onion.

roasted beets 'n' sweets

Prep Time: 15 minutes

Cook Time: 1 hours

Total: 1 hours, 15 minutes

Servings: 6

Author : DRUMNWRITE

Ingredients

Instructions

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