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–+ servings

ROASTED BEETS & SWEETS WITH HONEY, PISTACHIOS, THYME, AND GOAT CHEESE

Brenda Lanzilli
Roasted Beets and Sweets (or sweets potatoes) and are like a match made in heaven! A drizzle of honey, crunchy pistachios, flecks of fresh thyme and creamy goat cheese crumbles finish off this beautiful and healthy side dish.
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Prep Time 25 minutes
Cook Time 45 minutes
Servings 6
Calories 379 kcal

Ingredients
  

  • 4 large sweet potatoes peeled, cut into uniform 1 inch wedges
  • 4 large beets peeled , cut into uniform 1-inch wedges
  • ½ red onion cut into uniform sized wedges
  • 2 tsp salt divided
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ¼ tsp cracked black pepper
  • 3 tsp vegetable oil divided
  • 1 tbsp fresh thyme leaves
  • 2 tbsp honey or to taste
  • 2 oz goat cheese crubmled
  • 2 oz pistachios

Instructions
 

  • Preheat oven to 400 degrees and line two baking sheets with parchment paper.
  • In large mixing bowl add, 2 tsp oil 1 tsp of salt, garlic powder and paprika. Whisk to incorporate. Add sweet potato cubes and red onion wedges, toss to coat. Transfer to one of the prepared baking sheeets.
  • In same mixing bowl add 1 tsp oil, ½ tsp of salt, and ¼ tsp black pepper. Whisk to incorporate. Add beet cubes and toss to coat with oil and seasoing. Transfer to remaining prepared baking sheets.
  • Place baking sheets in oven and roast sweet potatoes for 30-35 minutes and beets for 35-40 minutes.
  • Check for doneness by piercing with a knife, beets and sweet potatoes will show little resistance when roasting is complete.
  • Transfer to serving platter or bowl, drizzle with honey, sprinkle with thyme, pistachios and crumbled goat cheese. Serve warm.

Notes

Nutrition Facts are estimates

Nutrition

Calories: 379kcalCarbohydrates: 73gProtein: 10gFat: 7gSaturated Fat: 2gCholesterol: 4mgSodium: 1078mgPotassium: 1484mgFiber: 13gSugar: 29gVitamin A: 32490IUVitamin C: 17mgCalcium: 129mgIron: 4mg
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