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 some oil and seasoning and spread out in an even layer onto a prepared sheet pan.
Then it’s just a matter of roasting and giving a little flip 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.
- I roasted the beets and sweet potatoes directly on a greased sheet pan. If you want easier cleanup, you can line your pan with parchment paper.
- 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 seasoning and placed onto your sheet pan, scrape out your bowl with a spatula to get all that seasoning. No flavour left behind, I say!
- If you aren’t a fan of cilantro, try parsley, green onion or chives.
- Don’t have feta? Queso fresco is a lovely substitute.
- Want to keep these roasted root veggies vegan? Use vegan feta or omit.
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, opt for a vegetarian or vegan variety if needed
- 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.
- Cook about 35 minutes, turning halfway, or until tender.
- 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.
- I roasted the beets and sweet potatoes directly on a greased sheet pan. If you want easier cleanup, you can line your pan with parchment paper.
- 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 seasoning and placed onto your sheet pan, scrape out your bowl with a spatula to get all that seasoning.
- Nutrition information (estimate only) is based on yielding 6 servings.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
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!
Emily Temple
This recipe is incredible I have made it 3 times in 3 weeks lol, so good!!!! I added brussel sprouts just because I needed to use them up and it was delicious! Thank you so much!
Dawn | Girl Heart Food
Thank you very much for the kind words, Emily!! That’s so awesome!! And what a yummy addition with the brussels sprouts!
Alex
It doesn’t get much more delicious than this – what a fantastic side dish!
Dawn - Girl Heart Food
Thank you Alex!
Marissa
I’m loving roasted vegetables right now and beets and sweet potatoes are a perfect combo!
Dawn - Girl Heart Food
We do too! Thank you Marissa!
Jennifer @ Seasons and Suppers
Just a perfect way to enjoy beets! And I could stare at those pretty colours all day 🙂
Dawn - Girl Heart Food
Thank you so much, Jennifer!
Kathy @ Beyond the Chicken Coop
That is a beautiful veggie dish! Those colors are amazing and roasting just brings out those amazing flavors. This is a perfect fall dish!
Dawn - Girl Heart Food
Thank you so much, Kathy! We just love this one!
Katherine | Love In My Oven
We actually make a ton of beets and sweets, Dawn! It’s one of our favorite root veggie combos. And one of the most guaranteed vegetables my kids will eat. So good!!
Dawn - Girl Heart Food
We do too! Thanks Katherine!
Valentina
It doesn’t get much better than roasted root veggies caramelized to perfection. Fall or not. And this combo is so pretty! 🙂 ~Valentina
Dawn - Girl Heart Food
Thanks so much! Love roasted veggies!
David @ Spiced
What a great way to welcome back in root veggie season! The combination of vegetables and seasonings here sounds delicious, Dawn. And then feta, too? Yup, I need this pan in my life. It’s perfect for these early Autumn days!
Dawn - Girl Heart Food
You do! You really do! Thanks David!
Mary Ann | The Beach House Kitchen
They do roast up beautifully Dawn. I love the spices you’ve used for this recipe too. And the added feta. Can’t wait to give this side a try. Pinned!
Dawn - Girl Heart Food
Thanks Mary Ann! Enjoy!