Colourful, flavourful and super easy to prepare, this recipe for roasted beets and sweet potatoes needs to be on your menu this fall! Roasted root vegetables are generously seasoned and garnished with crumbled feta and cilantro. It’s a unique veggie side that you’re gonna love!
Are you full speed ahead with fall?
I know I am!
As much as summer makes me happy, fall is my jam.
And root vegetables? Love ’em (especially roasted).
This side dish is delicious warm as it is cold. It’s seriously good and needs to happen in your home soon!
Plus, isn’t the colour so gorgeous?!
Why We Love These Roasted Beets and Sweet Potatoes
- This root veggie side is easy to prepare.
- It’s such a beautiful colourful with the combo of beets, sweet potatoes and cilantro.
- It’s great for a special meal or weekday supper, alike.
- Of course, it tastes delicious!
How To Make This Recipe
Full details are in the recipe card below, but here are the basics:
After you’ve washed and peeled your beets and sweet potatoes, cut into chunks, about 1.5 inches or so.
The veggies will shrink a little as they cook.
Toss the beets and sweet potato with avocado oil and seasonings and spread out in an even layer onto a prepared sheet pan.
Then it’s just a matter of roasting and giving a little stir halfway through cook time.
Look how beautiful they roast up!
Once your veggies are tender and cooked through, pile into a serving dish and sprinkle over some crumbled feta and chopped cilantro.
Now it’s time to dig in! Don’t have to twist my arm!
Tips and Variations
- Cut your veggies into roughly equal-sized chunks so they cook evenly.
- Use a large sheet pan (or two smaller ones) so that your veggies are spread out and roast up nicely.
- After you’ve tossed your veggies with the oil and seasonings and placed onto your sheet pan, scrape out your bowl with a spatula to get all that delicious flavour.
- If you aren’t a fan of cilantro, try parsley, green onion or chives.
- Don’t have feta? Queso fresco is a lovely substitute.
More Veggie Sides
- Mashed Parsnips
- Celeriac Puree
- Whipped Sweet Potatoes
- Roasted Garlic Mashed Potatoes
- Skillet Potatoes
If you make these roasted beets and sweet potatoes, be sure to leave a comment below!
Roasted Beets and Sweet Potatoes
Ingredients
- 2.5 pounds red beets, leaves removed and beets cleaned, peeled and cut into bite-sized chunks, about 1.5 inches
- 1 pound sweet potatoes, cleaned, peeled and cut into bite-sized chunks, about 1.5 inches
- 3.5 tablespoons avocado oil, divided
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon chili powder
- ½ teaspoon ground cayenne pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 3 tablespoons crumbled feta cheese
- 2 tablespoons chopped cilantro leaves, optional
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Place beet and sweet potato chunks into a large bowl and toss with 3 tablespoons of avocado oil, salt, black pepper, chili powder, cayenne pepper, garlic powder, smoked paprika and dried oregano.
- Grease a large sheet pan with the remaining ½ tablespoon of avocado oil. Place beet and sweet potato chunks onto the sheet pan and spread them out in a single layer.
- Roast the veggies for about 35 minutes or until tender, stirring halfway through cooking.
- Once veggies are done to your liking, transfer to a serving dish and sprinkle with crumbled feta and freshly chopped cilantro (if using). Serve and enjoy! Yields 4 larger servings or 6 smaller servings.
Notes
- Cut your veggies into roughly equal-sized chunks so they cook evenly.
- Use a large sheet pan (or two smaller ones) so that your veggies are spread out and roast up nicely.
- After you’ve tossed your veggies with the oil and seasonings and placed onto your sheet pan, scrape out your bowl with a spatula to get all that delicious flavour.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
© Girl Heart Food Inc. Photographs and content are copyright protected.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Carin says
Love this recipe made it for the first time last fall, I now make it often! Both for company and just for myself! Thank You!
Dawn | Girl Heart Food says
Thank you very much, Carin! That’s wonderful to hear!