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Roasted Sweet Potatoes and Beets

Gluten Free Roasted Sweet Potatoes and Beets Recipe

               
Roasted Sweet Potatoes and Beets
With just 5 ingredients (not counting salt and pepper) and striking color, this root veggie side dish is one to beat. Roast until vegetables are fork-tender, then serve up this impressive gluten-free recipe for rave reviews.
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Ingredients
Recipe yields 8 servings
2 large sweet potatoes, peeled and chopped
3 tsp olive oil
2 large beets, peeled and chopped
1/8 tsp salt
Black pepper to taste
1 onion, diced
1 Tbsp chopped fresh thyme
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Helpful how to videos
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Directions
Step 1

Preheat oven to 400°. In a bowl, toss the sweet potatoes with 1 teaspoon of the oil. In another bowl, toss the beets with 1 teaspoon of the oil. Season the sweet potatoes and the beets with the salt and black pepper. Place the vegetables on separate baking sheets. Roast the sweet potatoes for 45 minutes, or until brown around the edges. Roast the beets for 1 hour, or until fork tender.

Step 2

In a skillet over medium-low heat, add the remaining 1 teaspoon of oil and the onion. Cook until the onion caramelizes, about 20 minutes. Add the sweet potatoes and beets and cook another 5 minutes. Sprinkle with the thyme and stir. Serve warm.

Time: 75 minutes
Servings: 8
Calories: 78
Make this for: Heart Healthy
Dietary Review:
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Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1/2 cup
Per serving:
calories:78
total fat:2g
sat fat:0g
cholesterol:1mg
sodium:71mg
total carb:14g
fibers:2g
proteins:1g

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Gluten Free Roasted Sweet Potatoes and Beets Recipe
Ingredients
Recipe yields 8 servings
2 large sweet potatoes, peeled and chopped
3 tsp olive oil
2 large beets, peeled and chopped
1/8 tsp salt
Black pepper to taste
1 onion, diced
1 Tbsp chopped fresh thyme
Directions
Step 1

Preheat oven to 400°. In a bowl, toss the sweet potatoes with 1 teaspoon of the oil. In another bowl, toss the beets with 1 teaspoon of the oil. Season the sweet potatoes and the beets with the salt and black pepper. Place the vegetables on separate baking sheets. Roast the sweet potatoes for 45 minutes, or until brown around the edges. Roast the beets for 1 hour, or until fork tender.

Step 2

In a skillet over medium-low heat, add the remaining 1 teaspoon of oil and the onion. Cook until the onion caramelizes, about 20 minutes. Add the sweet potatoes and beets and cook another 5 minutes. Sprinkle with the thyme and stir. Serve warm.

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