Roasted Beets ‘n’ Sweets

I love beets. When you roast them, their sweetness becomes more intense. This is a great winter dish as a side or even as a vegetarian main. You can also add butternut squash tossed in pumpkin pie spice to make it more of a seasonal fall dish.

Adapted from AllRecipes

Makes 4 servings

  • 4 medium beets, peeled and cut into chunks
  • 2 T olive oil
  • 1 tsp garlic powder
  • 2 medium cloves garlic, minced
  • 1 tsp sea salt
  • freshly ground pepper to taste
  • 1 tsp brown sugar
  • 2 medium sweet potatoes, cut into chunks
  • 1 medium sweet onion, chopped

Preheat the oven to 400 degrees F. In a large baking pan, toss the beets with 1 T olive oil. Spread the beets in a single layer and bake for 20 minutes. Mix the remaining 1 T olive oil with the garlic powder, minced garlic, salt, pepper, brown sugar, onion, and sweet potatoes very well in a bowl. Add the sweet potato and onion mixture to the pan in the oven. Continue baking for 45 minutes, stirring after 20 minutes, until all the vegetables are tender.

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