Roasted Beets 'n' Sweets
This is a great autumn or winter side dish. The colors are beautiful and make a nice autumn presentation. And only 37 calories per serving.
Dovetailing tip: Prepare and cook and additional 3 bunches of beets. Peel and slice them so they are ready for the Meal 3 Beets and Blood Orange Salad.
|6||medium beets, peeled and cut into chunks|
|1 1/2 tablespoons||olive oil, divided|
|1 teaspoon||garlic powder|
|1 teaspoon||kosher salt|
|1 teaspoon||ground black pepper|
|3||medium sweet potatoes, cut into chunks|
|1||large sweet onion, chopped|
Preheat oven to 400 degrees F (200 degrees C).
In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.
Mix the remaining 1 1/2 tablespoons olive oil, garlic powder, salt, and pepper in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.
Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.