Sweets & Beets (Roasted Root Vegetables)

Roasted sweet potatoes and beets with spices on white serving tray with gold spoon

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5 from 7 reviews

Roasted sweet potatoes and beets get tossed in a sweet, spicy, and cozy herbs and spices for an easy and delicious side dish! 


  • 3 medium sweet potatoes, peeled and diced
  • 23 beets, peeled and diced
  • 12 tablespoons olive oil
  • 12 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.


  • 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!