Description
Roasted beets and sweet potatoes bring earthy comfort to your dinner table, with crumbled feta adding a tangy finish that makes this simple side dish shine. Grab fresh ingredients and let the oven do the magic of caramelizing these colorful root vegetables into a delicious companion for any main course.
Ingredients
Scale
Main Vegetables:
- 4 Red Beets
- 2 Sweet Potatoes
Spices and Seasonings:
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Chili Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Dried Oregano
- ¼ teaspoon Ground Cayenne Pepper
Additional Ingredients:
- 3 tablespoons Avocado Oil
- 1 cup Crumbled Feta Cheese
- ¼ cup Chopped Cilantro
Instructions
- Crank your oven to a scorching 425°F and position the rack in the center for optimal roasting.
- Grab a spacious mixing bowl and tumble your chunked beets and sweet potatoes into the vessel.
- Drizzle 3 tablespoons of avocado oil over the vegetable chunks, ensuring every piece gets a glistening coating.
- Scatter 1 teaspoon each of salt, black pepper, chili powder, garlic powder, smoked paprika, and dried oregano across the vegetables.
- If you’re feeling adventurous, dust ¼ teaspoon of cayenne pepper into the mix for an extra kick.
- Use your hands to massage the spices and oil into the vegetables, coating them thoroughly and evenly.
- Lightly grease a large sheet pan with ½ tablespoon of avocado oil to prevent sticking.
- Spread the seasoned vegetables across the pan in a single layer, giving each chunk breathing room.
- Slide the pan into the preheated oven and roast for 35 minutes, rotating the pan halfway through to ensure uniform browning.
- Check for tenderness by piercing a chunk with a fork – it should slide in smoothly.
- Pull the pan from the oven and let the vegetables rest for 2-3 minutes.
- Transfer the roasted vegetables to a serving dish and, if desired, sprinkle 1 cup of crumbled feta and ¼ cup of chopped cilantro on top.
Notes
- Use a sharp knife to cut vegetables into uniform, bite-sized chunks so they roast evenly and cook at the same rate.
- Line your sheet pan with parchment paper for easier cleanup and to prevent sticking, especially with beets that can leave stubborn stains.
- For a dairy-free version, replace feta with nutritional yeast or toasted pumpkin seeds to maintain a savory, crunchy element.
- If cayenne makes the dish too spicy, swap it for sweet paprika or reduce the amount to control heat level according to your preference.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Roasted
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 215 kcal
- Sugar: 9 g
- Sodium: 430 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 15 mg