Description
A delicious and colorful dish combining sweet potatoes and beets, perfect as a side or snack, packed with vitamins and minerals.
Ingredients
- 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
Instructions
- Preheat the oven to 420°F and set a nonstick baking sheet (or lined baking sheet) aside.
- Peel and dice the sweet potatoes and beets.
- Add the sweet potatoes and beets to a large bowl and drizzle with olive oil.
- Add in the maple syrup, thyme, cinnamon, cayenne (if using), salt, and black pepper. Stir well until the veggies are evenly coated.
- Spread the mixture evenly across the baking sheet.
- Bake in the top rack of the oven for 35 to 40 minutes, or until the veggies are tender and have slightly crispy edges.
- Remove from the oven and serve warm.
Notes
Leftovers can be kept in the refrigerator for up to 5 days. Reheat in the oven or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegan