Roasted Beets 'n' Sweets

Roasted Beets 'n' Sweets

355
DRUMNWRITE 37

"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."

Ingredients

1 h 15 m {{adjustedServings}} servings 198 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 34.3g
  • 11%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 448 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.
  3. 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.
  4. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

355
  1. 505 Ratings

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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 ya...

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...

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...