Roasted beets, parsnips and sweet potatoes

Roasted Beets, Parsnips And Sweet Potatoes Recipe

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sherry monfils


roasting veggies brings out their best flavors, especially beets.

Goes well w/ any meat or chicken side dish, or as a vegetarian meal.


★★★★★ 1 vote

15 Min
1 Hr


  • 6
    lg beets, peeled, cut into chunks
  • 1 large
    parsnip, scrubbed, cut into chunks
  • 2-1/2 Tbsp
    olive oil, divided.
  • 1 tsp
    garlic powder
  • 1 tsp
    each salt & pepper.
  • 1 tsp
  • 3
    sweet potatoes, cut into chunks.
  • 1
    onion, sliced thick

How to Make Roasted beets, parsnips and sweet potatoes


  1. Heat oven to 400. In bowl, toss beets w/ 1/2 tbsp oil to coat. Spread in single layer on lg baking sheet. In lg resealable bag, mix remaining oil, garlic powder, salt, pepper and sugar. Place parsnips, onion and sweet potato in bag. Seal bag, shake to coat. Bake beets for 15 min. Add other veggies to baking sheet. Bake 45 min, stirring occasionally, until veggies are tender.

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About Roasted beets, parsnips and sweet potatoes

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tag: Healthy

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