I had received beets in one of my recent Field Goods packages and wanted to do something that I hadn’t done before.  I have really only eaten beets pickled the way my mom makes them.  My friend and SRC Group Leader Jane had posted a recipe on Facebook (and her picture is so much nicer) of a Roasted Rosemary Beet, Potato, and Pepper recipe.  I shared her post because I wanted to save it and remember it for the beets I had.  Then, as I was browsing the allrecipes.com MyPlate selection of recipes, I came across this recipe for Roasted Beets & Sweets.

I decided then and there I was roasting those beets and I really liked the idea of sweet potato in the mix.  So, I ended up going with the AR recipe as my base.  I really liked the fact there was a sweetness to the dish, but I wanted to also add some savory and heat.

I added some dried rubbed sage leaves to the mixture along with some cayenne pepper and topped the dish off with some crispy fried sage leaves.  Turned out to be a perfectly delicious side dish for Sunday Supper!

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Roasted Beets & Sweets with Crispy Sage
  • 6 medium beets. peeled and cut into chunks
  • 2-1/2 tablespoons olive oil, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon dried sage leaves, rubbed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (or to taste
  • 1 teaspoon sugar
  • 3 medium sweet potatoes, cut into chunks
  • 1 large sweet onion, chopped

Preheat oven to 400 degrees F. In a large bowl, toss the beets with 1/2 tablespoon olive oil to coat. Place beets on foil lined heavy duty baking sheet.

Bake beets 15 minutes in the preheated oven. While beets are baking, mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, cayenne, dried rubbed sage leaves and sugar in a large bowl (I used the same bowl the beets were in). Place the sweet potatoes and onion in the bowl and toss to coat vegetables with the oil mixture.

After beets have baked 15 minutes, mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.


Prep time: 15 mins Cook time: 1 hour Total time: 1 hour 15 mins Yield:

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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