Roasted Beets and Sweet Potatoes

An Easy and Healthy Side Dish 

My favorite side dishes are those with very little hands-on time, and that is this dish! Just peel and chop the beets, sweets, and onion, toss them with healthy oil and seasonings, and roast until tender. Looking for a cold beet option? Our Roasted Beets and Feta is just as delicious.

These simple ingredients are full of nutrients. Beets are low in calories but high in folate, manganese, and copper, while sweet potatoes are packed with vitamins A and C, potassium, niacin, and more.

This recipe makes a large batch, perfect for gatherings or for making once and enjoying twice (or more!). It’s also ideal for meal prep.

Ingredient Photo

Ingredient Notes

With just six ingredients, there aren’t too many swaps. There are some possible additions and I’ll share those in a section below. 

• Beets: We can only find red beets, so that’s what we use. You can use golden beets if they’re available in your area.
• Sweet Potatoes: We buy orange ones in bulk, though bagged options work too. They’re usually smaller if bagged, larger in bulk.
• Onion: Look for a sweet onion—they’re typically smaller than a standard yellow onion.
• Oil: I use olive oil, but any oil that can handle a 400° oven will work.
• Seasonings: We keep it simple with salt and black pepper.

How to Make Roasted Beets and Sweet Potatoes

Here’s a quick look at the steps (with photos). You’ll find more detailed instructions in the recipe card below.

Peel and chop the beets, toss them with half the oil, salt and pepper in a medium or large bowl. 

Peel and chop the onion and sweet potatoes, toss them with the remaining oil, salt and pepper.

Place the beets on a rimmed baking sheet sprayed with cooking spray and roast for 15 minutes, add the sweet potatoes and continue to roast for 35-40 minutes longer, or until the beets and sweet potatoes are fork tender. 

Variations

We season our root vegetables simply with salt and pepper, but there are lots of ways to mix it up:

• Add garlic powder, onion powder, paprika, or dried herbs such as rosemary, thyme, or Italian seasoning.
• Sprinkle a pinch of cayenne pepper or red pepper flakes for a little heat.
• Drizzle with balsamic vinegar or maple syrup for sweetness and depth.

Serving Suggestions

These roasted root veggies pair well with just about any meaty main dish. Try it with ribs, cube steak, or roasted pork tenderloin for a complete, easy dinner.

It also complements chicken, fish, and other roasted or grilled meats because the natural sweetness of the vegetables balances perfectly with both savory and smoky flavors.

This easy side dish is ideal any night of the week but it’s also the perfect addition to any holiday dinner. Try serving them with turkey or ham.

​Storage and Reheating

• Store leftovers in an airtight container in the fridge for up to 4 days. 
• Reheat in a 350° oven for 10–15 minutes or in a skillet until warmed through.

Frequently Asked Questions