The easiest way to take your cooking to the next level is to use better ingredients.

Friday, December 24, 2010

Roasted Beets 'n' Sweets

I've got a new recipe that I'm digging. I stumbled across it when I realized that three beets don't feed five people. Coincidentally I had 10lbs of sweet potatoes to use and thought this recipe might turn out okay. Let me tell you, I was pleasantly surprised. It was delicious! People are always saying they don't like beets. #1, most of you have never even tried fresh beets #2, beets are extremely mild (we're talking as mild as corn). Try this recipe, you might discover the beauty of beets!

6 medium beets, peeled and cut into chunks
2 1/2 tablespoons olive oil, divided
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon brown sugar
3 medium sweet potatoes, cut into chunks
1 large sweet onion, chopped


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 25-45 minutes (depends on how big you cut your chunks really), stirring after 20 minutes, until all vegetables are tender.

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