Roasted sweet potatoes and beets get tossed in a sweet, spicy, and cozy herbs and spices for an easy and delicious side dish!
Author:Caitlin Shoemaker
Prep Time:10 Minutes
Cook Time:25 Minutes
Total Time:35 minutes
Yield:Serves 4 to 6 1x
Category:Side
Method:Oven
Cuisine:American
Diet:Vegan
Ingredients
Scale
3 medium sweet potatoes, peeled and diced
2–3 beets, peeled and diced
1–2 tablespoons olive oil
1–2 teaspoons grade A maple syrup*
1 tablespoon fresh thyme (or 1 teaspoon dried)
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper (optional)
Salt and black pepper, to taste
Instructions
Prep: Preheat the oven to 420F and set a nonstick baking sheet (or lined baking sheet) aside. Peel and dice the sweet potatoes and beets.
Season: Add the sweet potatoes and beets to a large bowl and drizzle with oil. Then, add in the maple syrup, thyme, cinnamon, cayenne, salt, and black pepper. Stir well, until the veggies are evenly coated.
Bake: Spread evenly across a baking sheet. Bake in the top rack of the oven for 35 to 40 minutes, until the veggies are tender and have slightly crispy edges. Remove from the oven.
Serve & Store: Serve warm as a side dish or snack. Leftovers will keep in the refrigerator, in an airtight container, for up to 5 days.
Notes
Sweetener: maple syrup can be replaced with agave, or brown sugar.
Other Substitutions: this seasoning blend will work with any root vegetables (parsnips, turnips, or even squash) – so mix and match as you’d like!