Sweets and Beets: Proof You Should Roast Your Root Veggies

Name: Sweets and Beets: Proof You Should Roast Your Root Veggies
Ingredients: 5 medium beets (trimmed, peeled, and cut into chunks); 3 tablespoons extra-virgin olive oil; 2 teaspoons garlic powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 medium sweet potatoes (cut into chunks); 1 red potato (scrubbed and cut into chunks); 1 large red onion (or white onion, sliced); 2 cloves garlic (sliced)

www.thespruceeats.com

Your recipes

Sweets and Beets: Proof You Should Roast Your Root Veggies

Ingredients

Remove All · Remove Spices · Remove Staples

5 medium beets (trimmed, peeled, and cut into chunks)3 tablespoons extra-virgin olive oil2 teaspoons garlic powder1 teaspoon salt1/2 teaspoon black pepper2 medium sweet potatoes (cut into chunks)1 red potato (scrubbed and cut into chunks)1 large red onion (or white onion, sliced)2 cloves garlic (sliced)

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Gather the ingredients. Featured Video Preheat the oven to 400 F (200 C). In a bowl, toss the beets with 1 tablespoon of olive oil. Spread the beets out on a baking sheet lined with parchment baking paper. Begin baking the beets for 15 minutes. Meanwhile, mix the remaining 2 tablespoons of olive oil with the garlic powder, salt, and pepper. Place the sweet potatoes, potatoes, onions, and garlic in a large bowl. Pour this over them and mix well to incorporate. Take the pan out of the oven and add in this mix. Continue baking it all for another 45 minutes, stirring after 20 minutes, until all the vegetables are cooked through. Serve warm, although if there are any leftovers, they serve great cold, too.