It’s Fall Ya’ll!!
Made with just a few simple ingredients that you purchase from your Fall Farmer’s Market, these Roasted Rosemary Beets & Sweet Potatoes make a quick & easy side dish for any autumn meal.
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients
•1 pound red beets, peeled & cut into 1-inch cubes
•1 pound sweet potatoes, peeled & cut into 1-inch cubes
•2 tablespoons olive oil
•2 tablespoons fresh rosemary, chopped
•1 large clove garlic, minced
•1 teaspoon salt
•½ teaspoon ground black pepper
Instructions
1. Preheat oven to 400 degrees and line the inside of a baking sheet with parchment paper.
2. In a large bowl, combine the beets and sweet potatoes. Add the oil, rosemary, garlic, salt, and pepper and toss to combine.
3. Spread the mixture evenly onto the prepared baking sheet and roast for 35 to 40 minutes, or until beets and sweet potatoes are tender. Serve warm.
Nutrition Information
Calories: 254 |Sodium: 680mg|Fat: 7g|Carbohydrates: 44.2g| Fiber: 7.7g|Protein: 3.8g
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