Roasted Beets 'n' Sweets

Roasted Beets 'n' Sweets

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"This is a great autumn or winter side dish, especially for those who like things sweet and salty. The colors are beautiful and make a nice autumn presentation."
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1 h 15 m servings 198 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 34.3g
  • 11%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 448 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.
  3. Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.
  4. Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 527 Ratings

Most helpful positive review

This is so good- If you think you don't like beets, you're wrong! Make them this way and you'll be a beetaholic! This recipe make A LOT as written- for 4 adults I use 2 beets and 1 good sized ya...

Most helpful critical review

nothing special here - not sure what all the fuss is about - followed recipe to a tee except added br sugar instead of white and used 1/4 amt of onion (not big fans) it was just okay - trying t...

This is so good- If you think you don't like beets, you're wrong! Make them this way and you'll be a beetaholic! This recipe make A LOT as written- for 4 adults I use 2 beets and 1 good sized ya...

Excellent, yummy. Substituted fresh garlic for powder, increased sugar to 1 tablespoon and substitued brown sugar for its maple flavor. Very Very good. The last 20 minutes of cooking I turned...

Great dish! I made this for both the Thanksgiving dinners we went to this year. My mom and grandmom don't like sweet potatoes but raved over this recipe. My aunt quickly called dibs on the small...

Amazingly good! My one year old kept stealing it off my plate. My three year old thought it was too spicy. Next time I will make a little side dish for her with out blk pepper. You don't n...

YUMMY! We really like this combination. I'm not a fan of any kind of onion so I always leave that out, but I've made this now exactly as stated as well as a few variations, such as using pumpk...

very tasty dish. I prefer to use fresh garlic over garlic powder so I minced four cloves of garlic and mixed them in. I didn't have an onion on hand so I left that out. When it was done cooking...

I made this for family at Thanksgiving and then for co-workers at a pot luck. Those who tried it LOVED it and requested the recipe. I agree with other reviewers that you have to like beets to ...

What a wonderful flavor & color combination! I have beets I'm still using, found this recipe & loved it! However, I hate the mess & aggravation of peeling raw beets, so I roasted them first (w...

So good! I wish I kept these vegetables on hand more often! I took a picture to show off how pretty it is.

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