product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.

Roasted Fall Vegetables

Serves 8 to 10
Time 1 hr 15 min
A gorgeous blend of color and flavor, this roasted veggie side dish is sure to be a star at any seasonal feast.
Ingredients
  • 1 medium yellow beet (about 1/2 pound)
  • 1 medium red beet (about 1/2 pound)
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 2 medium sweet potatoes (about 1 pound), peeled and cut in 1-inch cubes
  • 3 medium red potatoes (about 1 pound), unpeeled, cut into wedges
  • 1 medium red onion, cut into wedges
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
Shop with Prime

Exclusively for Prime members in select ZIP codes.

Method

Preheat the oven to 375°F.

Wrap beets individually in aluminum foil and place on a rimmed baking sheet.

Roast until beets are tender when pressed through the foil and a knife slides easily into them when unwrapped, 50 to 60 minutes.

When cool enough to handle, unwrap beets and rub each with a paper towel or dark kitchen towel to remove skins.

Halve and slice beets.

Meanwhile, in a large baking dish, combine sweet potatoes, red potatoes and onion with oil, thyme, rosemary, salt and pepper.

Roast for about 1 hour, or until soft when pierced with a knife, stopping halfway through to gently stir.

Arrange all roasted vegetables together on a serving platter or bowl. Serve warm.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 1 medium yellow beet (about 1/2 pound)
  • 1 medium red beet (about 1/2 pound)
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 2 medium sweet potatoes (about 1 pound), peeled and cut in 1-inch cubes
  • 3 medium red potatoes (about 1 pound), unpeeled, cut into wedges
  • 1 medium red onion, cut into wedges
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
Shop with Prime

Exclusively for Prime members in select ZIP codes.