This is a favorite recipe of my family as well as my clients. I had a requests this week to add this to the blog – so Melissa here you go!
Sweet potatoes and sweet onions help give this recipe it’s name as well as add amazing flavor. Even if you never thought of combining these veggies I think you will be surprised as to how well they all complement each other. I love recipes that are simple and straighforward and can quickly go from my cutting board to the dinner table. I have used this not only as a side dish but I have mixed it in with a rice or quinoa and vegetables to change things up a bit. This week I also tossed it into my salad along with some leftover quinoa and feta – the results were fantastic and the flavors were a party in my mouth! I highly recommend it!
I know that the dinner hour can be hectic but it doesn’t have to be – enlist your kids to help peel the potatoes while you peel the beets (they can stain so be careful!) Have the kids line the cookie sheet with foil or help toss the veggies and spread them out onto the pan. I know it may take an extra minute or two but you would be surprised how fast they learn and the bonus is they are more likely to try new foods if they are involved in making it!
During Christmas I prepared this and my dad turned his nose up at it as he “thought” he didn’t like beets. I insisted he at least try as we hold to the three bite rule in our house. My kids were all giving him a hard time for not wanting to try and he eventually gave in. Well turns out he asked for seconds! Guess who changed his mind!! It’s possible no matter how old you are to try new things and love them!
I love making this during the holidays as the colors look like jewels all ruby and golden as they come out of the oven! I eat this dish year round because I love it so much and I hope that you find it become a regular in your home as well!
|Beets and Sweets|
- 2 med. sweet potatoes, peeled and chopped into 1/4″ cubes
- 1 lg. sweet onion, diced
- 2 med. red beets, peeled and chopped into 1/4″ cubes
- 2 T. olive oil
- 1/2 t. kosher salt
- 1/4 t. pepper
- 1 T. Italian parsley, chopped
- Heat the oven to 375 degrees.
- Line a cookie sheet with foil for easy clean up and set aside.
- In a bowl toss all the veggies with olive oil, salt and pepper till coated.
- Pour out onto the lined cookie sheet and spread so that it is a single layer.
- Roast in the oven for 20-30 minutes until slightly browned and and tender.
- Sprinkle with parsley before serving.
I like to add in golden beets when I can find them so feel free to substitute for one of the red beets. The color combination is lovely!