Easy Roasted Beets and Sweets

picture of roasted beets and sweet potatoes in a glass dish with thyme on top

5 from 1 vote

Easy Roasted Beets and Sweets

Roasted beets and sweet potatoes meld together beautifully in the oven, their edges caramelizing to perfection, creating a vibrant, earthy dish that's both nutritious and comforting.

Prep Time5

Cook Time25

Total Time30

Course: Thanksgiving Side Dishes

Cuisine: American

Keyword: roasted vegetable, side dish, sweet potato, thanksgiving, thanksgiving side, vegetable

Servings: servings

Calories: 198kcal

Author: Courtney O'Dell

Cost: $4

Equipment

1 USA Pan Bakeware Half Sheet Pan, Set of 2, Aluminized Steel

Ingredients

2 large sweet potatoes peeled and cut into 1" chunks
4 large beets skins removed and cut into 1" chunks
1 tablespoon olive oil
1 tablespoon Italian Herbs seasoning blend
2 teaspoons garlic powder
1 teaspoon sea salt
1 teaspoon fresh cracked black pepper
2 tbsp butter
3 cloves garlic minced
½ - 1 teaspoon cayenne or aleppo pepper optional

Instructions

Preheat oven to 350 degrees.
In a large bowl, drizzle olive oil over beets and sweet potato chunks and toss in Italian herbs, garlic powder, cayenne pepper, salt, and pepper.
Spread out on nonstick baking sheet and roast 25-30 minutes, until lightly browned and soft to the touch.
Remove from oven.
In a small pan, melt butter.
Add garlic and heat until fragrant, about 45 seconds, stirring to keep from burning.
Remove from heat.
Drizzle over sweet potatoes and beets and toss.
Serve and enjoy!

Nutrition