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    Home » Side Dish Recipes

    Roasted Beets and Sweet Potatoes

    Published: Sep 15, 2013 Last updated: Aug 22, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    A delicious side dish made with sweet root vegetables, perfect for fall meals and great as a side to roasted turkey, chicken, beef, or pork
    Featured Image for Roasted Beets and Sweet Potatoes.
    Pin image for Roasted beets and sweets

    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.

    Upclose image of roasted beets and sweet potatoes with crispy sage.
    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🥄 Equipment
    • 🥫Storage
    • 📖 Variations
    • 💭 Tips
    • 📚 Related Recipes
    • 🍽 Serve with...
    • 📖 Recipe

    ❤️ 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

    As an Amazon Associate I earn from qualifying purchases.

    Beets: look for medium sized beets

    Olive oil, adds fat to aid in the caramelization

    Garlic powder

    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.

    Granulated sugar

    Sweet potatoes

    Vidalia onion 

    🔪 Instructions

    1. Preheat oven to 400 degrees F. In a large mixing bowl, toss the beets with ½ tablespoon olive oil to coat.
    2. Place beets in a single layer on parchment paper lined baking pan. Roast for 15 minutes.
    3. 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).
    4. Place the sweet potatoes and onion in the oil mixture and toss to coat vegetables.
    5. Add sweet potato mixture to the beets on the baking sheet and stir to combine.
    6. Continue roasting for 45 minutes, stirring after 20 minutes, until all vegetables are tender. 
    7. 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.
    Hero image for roasted root veggies.

    📚 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.


    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Featured Image for Roasted Beets and Sweet Potatoes.

    Roasted Beets and Sweet Potatoes

    Shelby Law Ruttan
    A delicious side dish made with sweet root vegetables, perfect for fall meals and great as a side to roasted turkey, chicken, beef, or pork
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Side Dish
    Cuisine American
    Servings 6
    Calories 199 kcal

    Equipment

    • Baking Sheet
    • Large mixing bowl
    • Wooden spoon
    • Small skillet

    As an Amazon Associate I earn from qualifying purchases.

    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. 

    Nutrition

    Calories: 199kcalCarbohydrates: 33gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 546mgPotassium: 899mgFiber: 7gSugar: 19gVitamin A: 11047IUVitamin C: 22mgCalcium: 62mgIron: 2mgNet Carbohydrates: 26g
    Keyword Roasted Beets and Sweet Potatoes, Roasted Beets and Sweets
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About 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 has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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