Roasted Beets 'n' Sweets

Roasted Beets 'n' Sweets

318 Reviews 11 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m

“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.”

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Adjust Servings

Original recipe yields 6 servings



  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.

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Reviews (318)

Rate This Recipe


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.

Kaylee Marie

Kaylee Marie

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!!

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Amount Per Serving (6 total)

  • Calories
  • 198 cal
  • 10%
  • Fat
  • 5.9 g
  • 9%
  • Carbs
  • 34.3 g
  • 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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Roasted Garlic Cauliflower


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