Roasted Beets and Sweet Potatoes

A colorful, earthy, and comforting side dish that combines the natural sweetness of roasted sweet potatoes with the rich, deep flavor of beets. I love how simple this recipe is — minimal seasoning, just the right amount of oil, and oven-roasted perfection that brings out the best in both vegetables.

Why You’ll Love This Recipe

I enjoy this dish because it’s as beautiful as it is delicious. The vibrant colors of the beets and sweet potatoes make any meal feel special, while the roasting process caramelizes their natural sugars and intensifies their flavors. The garlic and onion powders add a subtle savory depth, and the sea salt balances everything out. It’s wholesome, easy, and pairs well with almost any main course — or stands on its own as a light meal. I also love that it’s naturally vegan, gluten-free, and perfect for meal prep.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢ 6 medium sweet potatoes (orange, white, or even purple)
▢ 2 medium beets
▢ ½ teaspoon garlic powder
▢ ½ teaspoon onion powder
▢ 1 teaspoon sea salt
▢ 1 tablespoon oil

Directions

1. I preheat my oven to 400°F (200°C) and line a large baking sheet with parchment paper for easier cleanup.
2. I wash, peel, and chop the sweet potatoes and beets into roughly 1-inch cubes so they roast evenly.
3. In a large mixing bowl, I combine the cubed sweet potatoes and beets with the oil, garlic powder, onion powder, and sea salt. I toss everything well until the pieces are evenly coated.
4. I spread the vegetables out in a single layer on the prepared baking sheet, making sure they’re not crowded (this helps them roast instead of steam).
5. I roast them for 35–45 minutes, stirring once halfway through, until they’re tender on the inside and lightly crisped and caramelized on the edges.
6. I remove them from the oven and let them cool slightly before serving. They’re delicious hot or at room temperature.

Servings and Timing

This recipe makes about 4 servings as a side dish.

• Prep time: 10–15 minutes
• Cook time: 35–45 minutes
• Total time: approximately 50–60 minutes.

Variations

• I sometimes add a sprinkle of smoked paprika or cumin for a deeper, smoky flavor.
• For a touch of sweetness, I drizzle a little maple syrup or balsamic glaze over the roasted veggies before serving.
• I mix in chopped carrots, parsnips, or red onions to make a more diverse roasted veggie medley.
• To make it herby, I toss the vegetables with fresh rosemary, thyme, or oregano before roasting.
• For a crispier finish, I increase the oven temperature to 425°F (220°C) for the last 5–10 minutes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I spread them on a baking sheet and warm them in the oven at 375°F (190°C) for about 10 minutes to restore their crispiness. They can also be reheated in an air fryer for a few minutes. I avoid microwaving since it softens the texture.

FAQs

Should I peel the beets and sweet potatoes?

Yes, I prefer to peel both for a smoother texture and more even roasting, but leaving the skin on is fine if they’re scrubbed well and I like a more rustic texture.

Can I roast the beets and sweet potatoes together?

Yes — as long as the cubes are roughly the same size. If my beets are denser, I sometimes roast them for 10 minutes first before adding the sweet potatoes.

What oil works best for roasting?

I use olive oil most often, but avocado oil or grapeseed oil also work well since they handle high heat nicely.

How do I keep the beets from staining everything?

I toss the beets in a separate bowl before combining, or I roast them on one side of the pan to keep their color from bleeding too much into the sweet potatoes.

Can I use pre-cooked beets?

Yes — if using cooked beets, I add them during the last 10–15 minutes of roasting since they don’t need as much time to cook.

How can I make them crispier?

I make sure the pieces are spread out in a single layer and not touching. Using a hot oven (400–425°F) and not overcrowding the pan gives the best crisp edges.

Can I add protein to make this a full meal?

Absolutely — I often add roasted chickpeas, tofu cubes, or a fried egg on top for extra protein.

Can I prepare them ahead of time?

Yes — I cut the veggies a day ahead and store them in separate airtight containers in the fridge. Then I just toss with oil and seasonings right before roasting.

What’s the best way to serve this dish?

I like it as a side for roasted chicken, grilled fish, or grain bowls. It’s also great on salads or tossed with quinoa for a complete meal.

Can I freeze roasted beets and sweet potatoes?

I can, though the texture softens after thawing. To reheat, I bake them directly from frozen at 400°F for about 15 minutes to crisp them back up.

Conclusion

This Roasted Beets and Sweet Potatoes recipe is one of my favorite simple side dishes — colorful, flavorful, and incredibly easy to make. I love how roasting transforms the vegetables into sweet, caramelized bites with just a hint of savory spice. It’s a perfect addition to any meal, and I find myself making it again and again whenever I want something wholesome and vibrant on the table.

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