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. See all our delicious veggie recipes for healthy meal inspiration.
This dish is an excellent heart-healthy choice primarily because it is very low in sodium (71mg per serving) and uses olive oil, a source of healthy unsaturated fats. It relies on fresh herbs (thyme) and caramelized onion for flavor instead of salt, aligning perfectly with a low-salt diet.
It is best to roast them on separate baking sheets, as this recipe directs. This ensures both vegetables cook perfectly—addressing timing differences—without the beets staining the sweet potatoes.
Beets generally take longer. This recipe calls for roasting beets for 1 hour, while the sweet potatoes only need 45 minutes.
To prevent soggy sweet potatoes, ensure they are not overcrowded on the baking sheet. Roasting them at a high temperature (400°F) also helps create a crispier exterior. Make sure they are dried thoroughly before tossing with oil.
A temperature of 400°F is a great choice for roasting root vegetables like sweet potatoes and beets, as it helps them caramelize and become tender.
These veggie dishes are easy to prepare and taste delicious. Pair them with any of our healthy main courses.
Getting a healthy dinner on the table has never been easier. Any of these tasty mains can accompany roasted root veggies for a complete family meal.
Recipe yields 8 servings
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.
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.
If you don't have fresh thyme, 1 teaspoon of dried thyme or rosemary can be used.
Avocado oil can be used as a 1-to-1 substitute for olive oil.
A shallot can be used in place of the onion for a milder flavor.