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Oven-Roasted Sweet Potatoes and Beets

Servings 4

Ingredients

  • 1 jar Aunt Nellie’s Whole Pickled Beets 16 ounces
  • 2 large sweet potatoes about 1 pound peeled and cubed (1/2-3/4-inch cubes)
  • 2-3 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 red onion sliced about 1/4-inch thick
  • 2 fresh rosemary sprigs plus additional for garnish

Instructions

  • Preheat oven to 400 F. Drain beets. Discard liquid or save for another use.
  • In large bowl, toss sweet potatoes, olive oil, salt, pepper and onion until coated.
  • Place silicone mat on baking sheet or line with aluminum foil.
  • Pour contents of bowl onto baking sheet in single layer. Remove rosemary from stems; sprinkle over vegetables. Bake 30 minutes until potatoes are almost tender.
  • Add beets to baking sheet. Return to oven 10-15 minutes, or until potatoes are fork-tender and beginning to brown. Garnish with additional rosemary, if desired.
Course: Main Course
Cuisine: American