Sweets & Beets (Roasted Root Vegetables)
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
- 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
- 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!
Keywords: roasted beets, roasted sweet potatoes, roasted root vegetables