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Roasted Rosemary Beets and Sweet Potatoes

Name: Roasted Rosemary Beets and Sweet Potatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound red beets, peeled and cut into 1-inch cubes; 1 pound sweet potatoes, peeled and cut into 1-inch cubes; 3 tablespoons olive oil; 2 tablespoons fresh rosemary, chopped; 1 large clove garlic, minced; 1 teaspoon salt; Â½ teaspoon ground black pepper

Made with just a few simple ingredients, our Roasted Rosemary Beets and Sweet Potatoes make a quick and easy side dish for any autumn meal.

Jessi Heggan

Print Recipe

Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Recipe Created By: Jessi Heggan
Featured In: North Carolina Field & Family

Ingredients

1 pound red beets, peeled and cut into 1-inch cubes
1 pound sweet potatoes, peeled and cut into 1-inch cubes
3 tablespoons olive oil
2 tablespoons fresh rosemary, chopped
1 large clove garlic, minced
1 teaspoon salt
½ teaspoon ground black pepper

Instructions

Preheat oven to 400 degrees and line the inside of a baking sheet with parchment paper.
In a large bowl, combine the beets and sweet potatoes. Add the oil, rosemary, garlic, salt, and pepper and toss to combine.
Spread the mixture evenly onto the prepared baking sheet and roast for 35 to 40 minutes, or until beets and sweet potatoes are tender. Serve warm.