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 Roasted Beets and Sweet Potatoes
- Easy to prepare and such a beautiful colourful
- Great for a special meal or weekday supper, alike
- Vegetarian
- Gluten free
- Of course, it tastes delicious!
How to Make It
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 on a prepared sheet pan.
Then, it’s just a matter of roasting and giving a little flip half-way through cook time.
Look how beautiful they roast up!
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Once your veggies are tender and cooked through, pile into a serving dish and sprinkle over some crumbled feta and chopped cilantro.
Then, it’s just a matter of digging in. Don’t have to twist my arm 😉
Recipe Tips
I roasted the beets and sweet potatoes directly on a greased sheet pan. If you want easier clean up, you can line your pan with parchment paper.
Speaking of sheet pan, use a large sheet pan (or two smaller ones) so that your veggies are spread out and roast up nicely.
Cut your veggies into roughly equal-sized chunks so they cook evenly.
If you aren’t a fan of cilantro, try parsley, green onion or chives.
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!!
Don’t have feta? Queso fresco is a lovely substitute.
Want to keep these roasted root veggies vegan? Omit the feta.
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More Veggie Sides You May Enjoy
- Mashed Parsnip with Pistachios – This one is for parsnip fans! Such a different way to enjoy parsnip and so tasty.
- Celeriac Puree – Creamy, flavourful and always a hit.
- Whipped Sweet Potatoes – A veggie comfort food classic that’s a favourite with special meals.
- Garlic Roasted Mashed Potatoes – Plenty of roasted garlic to really add a flavourful punch to mashed potatoes.
- Skillet Potatoes – Roasted smashed baby potatoes with lots of herbs. Crispy outside and tender inside.
Hope you love this roasted root vegetables recipe as much as we do!
If you try these roasted beets and sweet potatoes, please leave a comment below. Love to hear how you enjoyed the recipe! Thank you!
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Roasted Beets and Sweet Potatoes
Ingredients
- 2.5 pounds red beets , leaves removed, cleaned, peeled and cut into bite-sized chunks, about 1.5 inches
- 1 pound sweet potato , cleaned, peeled and cut into bite-sized chunks, about 1.5 inches
- 3 tablespoons avocado oil (plus more for greasing sheet pan)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper powder
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 3 to 4 tablespoons crumbled feta cheese , minced
- 2 to 3 tablespoons cilantro , roughly chopped (garnish, optional)
Instructions
- Pat chunks of beets and sweet potato dry of any excess moisture with a brown paper towel. Preheat oven to 425 degrees Fahrenheit.
- Place beets and sweet potato in a bowl and toss remaining ingredients, except feta and cilantro.
- Grease sheet pan with a little more avocado oil and spread beets and sweet potato out onto pan in an even layer.
- Cook about 35 minutes, turning once or until tender.
- Once veggies are done to your liking, portion into a serving dish and sprinkle with crumbled feta and freshly chopped cilantro. Enjoy! Yields 4 larger servings or 6 smaller servings.
Notes
- I roasted the beets and sweet potatoes directly on a greased sheet pan. If you want easier clean up, you can line your pan with parchment paper.
- Speaking of sheet pan, use a large sheet pan (or two smaller ones) so that your veggies are spread out and roast up nicely.
- Cut your veggies into roughly equal-sized chunks so they cook evenly.
- If you aren’t a fan of cilantro, try parsley, green onion or chives.
- 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!!
- Don’t have feta? Queso fresco is a lovely substitute.
- Want to keep these roasted root veggies vegan? Omit the feta.
- Nutrition information (estimate only) is based on 6 servings.
Nutrition (estimate only)
