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This is a great autumn or winter side dish, especially for those who like things sweet and salty. The colors are beautiful and make a nice autumn presentation.
- Preparing Time: 1 hour and 15 minutes
- Total Time: -
- Served Person: 6
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon sugar
- 2 1/2 tablespoons olive oil, divided
- 6 medium beets, peeled and cut into chunks
- 3 medium sweet potatoes, cut into chunks
- 1 large sweet onion, chopped
- Carbohydrate 34.3
- Fat 5.9
- Protein 3.5
- Sodium 448
- Calories 198 calories;
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 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar 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.
