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Fork holding roasted beets and roasted sweet potatoes over a tray of oven-baked root vegetables.

Roasted Beets and Sweet Potatoes

Chef Laura
A colorful and nutritious side dish, perfect for any meal. This easy oven-roasted recipe brings out the natural sweetness and earthiness of beets and sweet potatoes.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 180 kcal

Equipment

  • Oven
  • Cookie Sheet

Ingredients
  

Main Ingredients

  • 6 medium sweet potatoes orange, white, or purple; peeled and chopped
  • 2 medium beets peeled and chopped
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp sea salt
  • 1 tbsp oil such as olive oil

Instructions
 

  • Preheat oven to 400 degrees F (200°C).
  • Peel sweet potatoes and beets, then chop them into bite-sized chunks.
  • Place vegetables onto a cookie sheet lined with parchment paper. Sprinkle with garlic powder, onion powder, sea salt, and drizzle with oil.
  • Toss everything together to coat evenly and spread out on the sheet.
  • Bake for 20 minutes, then toss the vegetables to ensure even cooking.
  • Return to oven and bake for another 20–25 minutes until lightly browned and tender.

Notes

You can use any variety of sweet potatoes and beets for this recipe. Great as a side dish or tossed into salads!
Calories per serving : 180
Keyword beets, sweet potato, vegetarian
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