Perfectly Roasted Beets and Sweet Potatoes: An Easy, Nutritious, and Kid-Friendly Side Dish
Transform simple ingredients into a vibrant, flavorful, and incredibly nutritious side dish with these perfectly Roasted Beets and Sweet Potatoes. Ready in just 35 minutes from start to finish, this delightful combination of “beets and sweets” offers a beautiful pop of color, a wealth of essential nutrients, and a taste that even the pickiest eaters will adore. Whether you’re a seasoned home cook or just starting, this recipe promises a delicious and healthy addition to any meal.
I understand the hesitation when faced with a pile of raw vegetables and a cutting board. It’s easy to postpone the prep work, but every time I commit to it, the reward is so gratifying! Whether I’m dicing butternut squash for a comforting homemade soup or prepping vibrant beets and sweet potatoes for roasting, I always make an effort to cut more than I immediately need. This smart strategy ensures I have extra veggies on hand for other recipes throughout the week or simply to roast more a few days later, saving valuable time and effort on busy evenings.
One of my absolute favorite ways to enjoy roasted beets and sweet potatoes is alongside a perfectly cooked rosemary roasted pork tenderloin, often complemented by additional roasted or creamy mashed potatoes. The earthy sweetness of the roasted root vegetables harmonizes beautifully with the savory pork, creating a well-balanced and incredibly satisfying meal. The best part? The pork and vegetables can roast simultaneously in the oven, streamlining the cooking process and making this a remarkably efficient family dinner. In fact, this entire meal can be on the table in under 45 minutes, proving that delicious and nutritious doesn’t have to mean complicated. It’s truly a meal that my entire family looks forward to, bringing warmth and comfort to our dinner table.
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Why You’ll Love This Easy Roasted Vegetable Recipe
- Simple, Wholesome Ingredients: This recipe calls for fresh, readily available ingredients like beets, sweet potatoes, red onion, and garlic – all easily found in your local grocery store’s produce section. Even if you’re missing one or two items, don’t worry! The ‘Helpful Tips’ section below provides excellent suggestions for easy substitutions, ensuring you can still enjoy this delightful dish with what you have on hand.
- Effortless & Delicious Side Dish: Preparing these root vegetables is a breeze. A sharp chef’s knife and a sturdy cutting board are all you need to get them ready. Once chopped and tossed, they roast beautifully in the oven, allowing you to focus on your main course. This method of cooking multiple components of a meal at the same time is a fantastic way to save precious time in the kitchen, making dinner less stressful and more enjoyable.
- Perfect for Meal Prep: One of the biggest advantages of this recipe is its meal prep potential. All the chopping can be done ahead of time, greatly simplifying dinner preparations later in the week. Cooked leftovers are incredibly versatile too! They can be effortlessly added to refreshing salads, wholesome wraps, savory omelets (especially delicious with a sprinkle of feta cheese!), or integrated into various egg dishes for a quick and nutritious boost.
- Kid-Approved & Family-Friendly: Making vegetables appealing to children can be a challenge, but this recipe offers a clever solution. Cutting the vegetables into smaller, bite-sized pieces not only reduces their cooking time significantly but also makes them far more approachable and enjoyable for kids. The natural sweetness of the sweet potatoes and the slightly earthy, caramelized flavor of the beets become irresistible when roasted to perfection, encouraging even hesitant eaters to give them a try.
Dietitian Tip for Encouraging Vegetable Intake
As a dietitian, I’ve seen firsthand that the presentation of food can dramatically impact its acceptance, especially with children. Taking the extra few minutes to cut vegetables into manageable, bite-sized pieces can be a game-changer for encouraging both kids (and adults!) to try new foods. When vegetables are less intimidating in size, people are often more willing to experiment, and who knows – they might just discover a new favorite! This small effort can lead to big rewards in terms of broadening palates and increasing nutrient intake.
My own family serves as a perfect example. While my oldest daughter has enthusiastically enjoyed roasted beets since her very first taste, my other two children were initially less enthusiastic. It’s a common scenario in many households, and it highlights the importance of consistent, low-pressure exposure to different foods.
Thankfully, by roasting small pieces of beets mixed with other familiar vegetables, their acceptance has steadily grown. Now, this vibrant dish of roasted beets and sweet potatoes has become a cherished regular side dish that our family eagerly anticipates, particularly as the cooler autumn months arrive. It’s a testament to how patience and a little creativity in preparation can lead to lasting healthy eating habits.
Ingredient Notes & Benefits
- Beets: These vibrant root vegetables are incredibly nutrient-dense and remarkably high in dietary fiber, which is essential for digestive health. Beyond their fiber content, scientific research, such as studies published in PubMed, highlights that beetroots are a powerful dietary source of health-promoting nutrients, providing significant antioxidant, anti-inflammatory, and vascular-protective effects. When roasted, beets develop a deeper, sweeter, and slightly earthy flavor that is truly exquisite.
- Sweet Potatoes: Renowned for their incredible nutritional profile, sweet potatoes are most notably rich in beta-carotene, a powerful antioxidant that your body efficiently converts into Vitamin A, crucial for vision, immune function, and skin health. They are also an excellent source of dietary fiber, contributing to satiety and gut health. Roasting brings out their natural sugars, resulting in a delightfully sweet and tender texture.
- Red Onion: Far more than just a flavor enhancer, red onions undergo a magical transformation when roasted. The high heat caramelizes their natural sugars, mellowing their pungent edge and developing a profound sweetness. This caramelized sweetness adds a complex, aromatic depth that beautifully complements the earthy beets and sweet potatoes, creating a truly irresistible flavor profile.
- Garlic: For the most pungent and fresh flavor, one fresh garlic clove is highly recommended. Crushing it slightly before adding helps release its aromatic compounds. If fresh garlic isn’t available, you can substitute with one-eighth to one-quarter teaspoon of garlic powder. Remember, the goal is to enhance, not overpower, the natural sweetness of the vegetables.
- Olive Oil: I prefer using extra virgin olive oil for its robust flavor and healthy monounsaturated fats. It helps achieve that perfect crispy exterior and tender interior, while also contributing to the overall taste. As an excellent alternative, avocado oil can also be used, offering a neutral flavor and a high smoke point, which is ideal for roasting at higher temperatures.
How to Make Perfect Oven Roasted Beets and Sweet Potatoes
Making this easy sweet potato and beet recipe is straightforward and incredibly rewarding. Here’s a quick overview of the steps to achieve perfectly roasted vegetables. For a comprehensive list of ingredients and detailed instructions, please refer to the full recipe card further down the page.
- Prepare the Vegetables: Start by thoroughly washing and scrubbing your beets and sweet potatoes. Using a sharp knife, cut them into uniform strips – ideally, about the size of a quarter to half of a French fry, or into one-by-one-half-inch cubes. Precision in cutting ensures even cooking. Next, thinly slice your red onion. Finally, smash the fresh garlic clove with the flat side of your knife to easily remove the skin, then quarter it lengthwise to allow its flavor to infuse throughout the dish.
- Season and Toss: In a large mixing bowl, combine the prepared beets, sweet potatoes, and sliced red onion. Add the olive oil, salt, and any other desired seasonings (like the quartered garlic clove). Use a pair of tongs or a large spoon to thoroughly toss all the ingredients together. Ensure every piece of vegetable is lightly coated with oil and seasoning for optimal flavor and browning during roasting.
- Spread Evenly on Baking Sheet: Transfer the seasoned beet and sweet potato mixture onto a large baking sheet. It’s crucial to spread the vegetables out in a single layer, ensuring there’s a little space between each piece. This prevents steaming and encourages proper caramelization and browning, leading to that delicious roasted texture. For easier cleanup, consider lining your baking sheet with parchment paper.
- Roast to Perfection: Place the baking sheet into a preheated oven and roast for a total of 30 minutes. Make sure to stir the vegetables once, approximately after the first 15 minutes of cooking. This ensures even roasting on all sides, allowing each piece to develop a tender interior and a slightly crispy, caramelized exterior. Once done, remove from the oven and serve immediately as a fantastic side dish.
Helpful Tips for the Best Roasted Root Vegetables
- Thorough Cleaning is Key: Before you begin cutting, always wash and scrub your vegetables thoroughly. Since you won’t be peeling the beets or sweet potatoes, this step is crucial for removing any dirt or debris, ensuring a clean and safe eating experience.
- Trim the Ends: Don’t forget to cut off the tough ends of both the beets and sweet potatoes. These parts can be woody and less palatable, so removing them ensures every bite is tender and enjoyable.
- Easy Cleanup with Parchment Paper: For a hassle-free cleanup, line your baking sheet with parchment paper. This prevents the vegetables from sticking and keeps your pan spotless, making post-dinner tidying much simpler.
- Don’t Crowd the Pan: If you’re doubling the recipe or preparing a larger batch, use two separate baking sheets for roasting. It’s essential for the vegetables to be spread out in a single layer with a little space around the edges. Crowding the pan leads to steaming rather than roasting, resulting in soggy vegetables instead of perfectly caramelized ones.
- Monitor Cook Time Based on Size: The cooking time can vary slightly depending on the size and thickness of your sweet potato and beet chunks. As you can see in the accompanying pictures, I prefer to cut mine into smaller pieces, approximately one by one-half inch cubes. Smaller pieces not only cook faster but also tend to be more kid-friendly. Keep an eye on them and adjust cooking time as needed until they are fork-tender and slightly caramelized.
- Add a Spicy Kick: If you enjoy a little heat, consider adding a pinch or two of cayenne pepper along with (or instead of) the black pepper. It provides a wonderful warmth that complements the sweetness of the root vegetables beautifully.
- Flexible with Substitutions: Don’t have beets, sweet potatoes, or even parsnips on hand? No problem! This recipe is incredibly versatile. Carrots, regular potatoes (like Yukon Golds or red potatoes), or butternut squash can be used in place of, or in addition to, the suggested vegetables. Feel free to mix and match based on what you have and what your family enjoys.
- Optimal Oil Quantity: A good rule of thumb for roasting is to use approximately 1 tablespoon of olive oil for every two-and-a-half to three cups of uncooked vegetables. This ensures a light, even coating without making the vegetables greasy.
- Creative Leftover Ideas: Leftover roasted root vegetables are a culinary treasure! Incorporate them into savory omelets for a quick breakfast or brunch. Reheat them and serve with a dollop of creamy goat cheese on a toasted roll or with crackers for a delightful appetizer. You can also puree them with vegetable broth, a touch of salt, and pepper to create a comforting root vegetable soup. For a fresh approach, toss them into a vibrant salad with crumbled goat cheese, crunchy roasted pepitas, and a zesty maple vinaigrette.
Frequently Asked Questions About Roasted Beets & Sweet Potatoes
No, there’s absolutely no need to peel either the beets or the sweet potatoes for this recipe. The skins are perfectly edible and, when roasted, they can even add a lovely texture and additional nutrients. The most important step is to thoroughly wash and scrub the vegetables well under running water to remove any dirt. After scrubbing, simply cut off the very ends.
You can certainly do some prep work in advance! All of the vegetables (beets, sweet potatoes, and onion) can be washed, cut, and sliced ahead of time. Store them in an airtight container in the refrigerator for up to 2-3 days. However, for the best flavor and texture, I highly recommend waiting to roast them until just before you plan to serve them. Roasting them right before serving ensures they are warm, tender, and slightly crispy.
To preserve their delicious texture, reheating roasted root vegetables in a toaster oven, a conventional oven, or a skillet on the stovetop is ideal. These methods will help them regain some of their original crispiness. While a microwave can be used for convenience, be aware that it will likely result in a softer, mushier texture, which might not be as enjoyable.
Roasted root vegetables are incredibly versatile and pair well with a wide variety of main meals. They make a fantastic side dish for roasted meats like pork tenderloin, baked chicken, or creamed chicken. For a lighter meal, you can also serve them as a hearty component within an omelet or an egg scramble, adding both flavor and nutrition to your breakfast or brunch.
More Delicious & Easy Root Vegetable Recipes
- Simple Roasted Beets in Foil
- Air Fryer Roasted Sweet Potatoes
- Air Fried Frozen Sweet Potato Fries
- Roasted Brussels Sprouts with Balsamic
More Easy Recipes for Fall
- Easy Carrot Butternut Squash Soup
- 30-Minute Oven Roasted Pork Tenderloin
- Easiest Carrot and Lentil Soup
- Best Air Fryer Beet Chips
Did your family, especially the kids, enjoy these perfectly roasted root veggies? Your feedback is invaluable! Please take a moment to leave a comment and a ⭐⭐⭐⭐⭐ rating below. A 5-star review is truly the best compliment and helps others discover this delightful recipe!
Don’t forget to snap a pic of your delicious roasted vegetables and share it on Instagram. Tag @carrots.and.cookies so I can see your wonderful creations! Enjoy the wholesome goodness!
📖 Recipe
Easy Roasted Beets and Sweet Potatoes
Kristi
Pin Recipe
Equipment
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Sheet pan
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Good quality knife
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Cutting board
Ingredients
- 2 beet Small or medium sized, cut into strips or 1x½ inch cubes
- 1 sweet potato Medium to large sized, cut into strips or 1x½ inch cubes
- 1 red onion Small, about 0.5 cups when thinly sliced
- 1 clove garlic fresh garlic, smashed and quartered
- ½ teaspoon salt
- 1½ tablespoon olive oil extra virgin, or avocado oil
Instructions
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Preheat your oven to 425° Fahrenheit (218°C) to ensure it’s hot and ready for roasting.
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Thoroughly wash and scrub the beets and sweet potatoes. Cut them into uniform strips, aiming for pieces about the size of a quarter to half of a french fry, or approximately one by one-half-inch cubes. Uniformity helps them cook evenly.
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*Note: The original recipe mentioned parsnips here, but they are not in the ingredients list. We will skip this step to match the ingredients. If parsnips were intended, they should be peeled, sliced, and halved to create moon-shaped pieces.*
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Thinly slice the red onion, ensuring the slices are consistent in thickness for even caramelization.
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Smash the fresh garlic clove with the flat side of a knife, then discard the skin. Quarter the smashed garlic clove lengthwise to release its aromatic oils.
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In a large bowl, combine the cut beets, sweet potatoes, sliced red onion, quartered garlic, salt, and olive oil. Toss all the ingredients together thoroughly until every piece is lightly coated.
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Spread the vegetable mixture out evenly in a single layer on a greased or parchment-lined baking sheet. Avoid crowding the pan; use two pans if necessary to ensure proper roasting and browning.
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Roast in the preheated oven for 30 minutes. Be sure to stir the vegetables once after the first 15 minutes of cooking to promote even caramelization on all sides.
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Once the vegetables are fork-tender and slightly caramelized, remove them from the oven. Serve immediately as a flavorful and nutritious side dish.
Notes
- For optimal results, aim for approximately 4 cups total of raw sweet potato and beet chunks before roasting. This amount provides a good serving for four people.
- Always scrub your sweet potatoes and beets well before cutting. Since the skins are edible and add nutrients, there’s no need to peel them.
- Leaving the skin on beets and sweet potatoes not only saves prep time but also retains valuable fiber and vitamins that are concentrated just beneath the surface.
- This recipe is highly adaptable. If you don’t have beets or sweet potatoes, or simply want to try a different combination, feel free to substitute with other root vegetables like regular potatoes, butternut squash, or carrots. They all roast beautifully and absorb flavors well.
- Cutting the vegetables into smaller, uniform pieces is a key tip for this recipe. It significantly reduces cooking time, ensuring your meal is ready quicker, and makes the vegetables more appealing and easier for kids to eat.
Nutrition