Roasted Beets and Sweet Potatoes are my favorite way to enjoy a healthy side dish in the fall. Freshly harvested and in season, these root vegetables have a sweet and earthy flavor that compliments each other.
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❤️ Why you'll love it
- Roasted veggies are packed with flavor and nutrition, making them the perfect side dish.
- This beet and sweet potato recipe has 7 grams of fiber per serving!
- They have a deep caramelized and sweet flavor.
🥘 Ingredients
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Beets: look for medium sized beets
Olive oil, adds fat to aid in the caramelization
Rubbed sage (optional)
Fresh sage, this is used only to fry in butter and garnish the side dish
Salt and black pepper to season
Cayenne pepper (optional), this adds a touch of heat to compliment the sweetness.
Sweet potatoes
🔪 Instructions
- Preheat oven to 400 degrees F. In a large mixing bowl, toss the beets with ½ tablespoon olive oil to coat.
- Place beets in a single layer on parchment paper lined baking pan. Roast for 15 minutes.
- While beets are roasting, mix the remaining olive oil, garlic powder, salt, pepper, cayenne (if using), dried rubbed sage leaves and sugar in the same bowl the beets were in).
- Place the sweet potatoes and onion in the oil mixture and toss to coat vegetables.
- Add sweet potato mixture to the beets on the baking sheet and stir to combine.
- Continue roasting for 45 minutes, stirring after 20 minutes, until all vegetables are tender.
- While root vegetables are roasting, Heat a small skillet over medium high heat. Add butter and heat until bubbly. Place sage leaves in butter and fry for 30-60 seconds, until sage leaves are crispy. Garnish roasted beets and sweet potatoes with crispy sage leaves.
🥄 Equipment
Baking sheet
Large mixing bowl
Wooden spoon
Small skillet
🥫Storage
Store leftovers in an airtight container in the fridge up to 5 days.
Reheat leftovers in a 400 degree oven for 10 minutes, or in an air fryer at 400 degrees for 7 minutes.
📖 Variations
- Mix a tablespoon of pure maple syrup with the butter the sage was cooked in and drizzle it over top of the veggies. Toss to coat.
- Sprinkle with goat or feta cheese.
- Substitute carrots for the sweet potatoes
💭 Tips
- Use a vegetable brush to scrub the beets and potatoes clean and a vegetable peeler to easily remove the skins.
📚 Related Recipes
This recipe for Sauteed Chicken with Sage Browned Butter is one of my very favorites!
A great way to serve ground turkey in the fall are these Thanksgiving Turkey Burger Bites.
🍽 Serve with...
This side dish is a delicious accompaniment to roasted turkey, chicken, pork, or beef.
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📖 Recipe
Roasted Beets and Sweet Potatoes
Ingredients
- 6 medium beets , peeled and cut into chunks
- 2½ tablespoons olive oil , divided
- 1 teaspoon garlic powder
- 1 teaspoon rubbed sage
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper , optional
- 1 teaspoon granulated sugar
- 3 medium sweet potatoes , cut into chunks
- 1 large vidalia onion , chopped
Instructions
- Preheat oven to 400 degrees F. In a large bowl, toss the beets with ½ 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.
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