Roasted Beets 'n' Sweets
Tina Cook
The sweetness radiates out of these vegetables after they are roasted. Great addition to grilled chicken.
ingredients
- 6 medium beets, peeled and cut into chunks
- 2 1/2 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon sugar
- 3 medium sweet potatoes, cut into chunks
- 1 large sweet onion, chopped
- 2-3 carrots – cut up in chunks
directions
- 1
Preheat oven to 400°.
- 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, carrots 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.
notes
You may need to cook the beets first or cut them smaller to insure they are done the same time as the carrots and sweet potatoes.
Source: Tina Cook
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