Recipe Background
This is just the thing you need to add a pop of color and fresh flavor to your holiday table! Winter Beets are vibrant and garden-fresh vegetables oven-roasted until they are ultra tender. Savory and sweet beets, onions, and sweet potatoes, with just a touch of seasoning, really does liven up the heavy main courses of Christmas, Hannukah, and other winter celebrations. This is a simple and easy way to make vegetables for everyone in a hurry. Nothing beats Winter Beets!
This is just the thing you need to add a pop of color and fresh flavor to your holiday table! Winter Beets are vibrant and garden-fresh vegetables oven-roasted until they are ultra tender. Savory and sweet beets, onions, and sweet potatoes, with just a touch of seasoning, really does liven up the heavy main courses of Christmas, Hannukah, and other winter celebrations. This is a simple and easy way to make vegetables for everyone in a hurry. Nothing beats Winter Beets!
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
- fresh rosemary leaves optional, to taste, for garnish
Directions
- Preheat the oven to 400 degrees F.
- In a bowl, add the beets and 1/2 tablespoon of the olive oil and toss to coat.
- Spread the beets out into an even single layer on a baking sheet.
- In a large, resealable plastic bag, add the remaining olive oil, the garlic powder, the salt, the black pepper, and the sugar and mix to combine.
- Add the sweet potatoes and the onions to the olive oil mixture and seal the bag.
- Shake the bag to coat the sweet potato mixture in the olive oil mixture.
- Roast the beets for 15 minutes.
- Add the sweet potato mixture to the beets on the baking sheet, spreading it out evenly into a single layer.
- Roast, stirring the vegetables once after 20 minutes, until all of the vegetables are tender, about 45 minutes.
- Garnish with the fresh rosemary leaves and serve.
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