6 medium sweet potatoes, peeled and cubed

2 medium beets, peeled and cubed

1/2 tsp garlic powder

1/2 tsp onion powder

1 tsp sea salt

1 tbsp oil (olive, avocado, or grapeseed)

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Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Wash, peel, and chop sweet potatoes and beets into 1-inch cubes.
In a large mixing bowl, toss the cubes with oil, garlic powder, onion powder, and sea salt until evenly coated.
Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are not crowded.
Roast for 35–45 minutes, stirring once halfway through, until tender and caramelized on the edges.
Remove from the oven and let cool slightly before serving. Enjoy warm or at room temperature.

Cut beets and sweet potatoes into even cubes for consistent roasting.

Roast at a high temperature (400–425°F) for crispier edges.

Add herbs like rosemary or thyme for extra flavor.

For a smoky twist, sprinkle with smoked paprika or cumin.

Store leftovers in the fridge up to 4 days and reheat in the oven or air fryer.