About this recipe:This autumn/winter side dish has the perfect balance of sweet and salty. Beetroots, red onion and sweet potatoes are roasted together in a seasoned olive oil.
6 medium beetroots, peeled and cut into chunks
2 1/2 tablespoons olive oil, divided
1 teaspoon garlic granules
1 teaspoon sea salt
1 teaspoon ground black pepper
1 teaspoon sugar
3 medium sweet potatoes, cut into chunks
1 large red onion, chopped
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat oven to 200 C / Gas 6.
In a bowl, toss the beetroots with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking tray.
Mix the remaining 2 tablespoons olive oil, garlic granules, 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.
Roast beetroots 15 minutes in the preheated oven. Mix sweet potato mixture with the beetroots on the baking tray. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.