Sweet Potato Rounds with Roasted Beets and Walnuts
A healthy and vibrant side dish featuring roasted sweet potato rounds topped with earthy beets and crunchy walnuts.
Equipment
- 1 Baking Sheet
- 1 Large Bowl
- 1 Small Bowl
Ingredients
Sweet Potatoes
- 2 medium sweet potatoes peeled and sliced into 1/2-inch thick rounds
Beets
- 2 medium beets peeled and chopped into 1/2-inch pieces
Walnuts
- 0.5 cup walnuts roughly chopped
Olive Oil
- 2 tablespoons olive oil
Balsamic Vinegar
- 1 tablespoon balsamic vinegar
Seasoning
- salt and pepper to taste
- 0.25 teaspoon garlic powder
Instructions
- Preheat oven to 400°F (200°C). In a large bowl, toss the sweet potato rounds and chopped beets with 1 tablespoon of olive oil, salt, pepper, and garlic powder. Ensure vegetables are evenly coated.2 medium sweet potatoes, 2 medium beets, 0.5 cup walnuts
- Spread the sweet potato and beet mixture in a single layer on a baking sheet. Roast for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized, and the beets are tender.
- While the vegetables are roasting, in a small bowl, toss the chopped walnuts with the remaining 1 tablespoon of olive oil and balsamic vinegar.2 medium beets
- In the last 5 minutes of roasting time, add the walnuts to the baking sheet with the vegetables. Toast until the walnuts are fragrant and lightly browned.
- Remove from oven and let cool slightly. Serve the sweet potato rounds topped with the roasted beets and toasted walnuts. Enjoy!
Notes
For a sweeter taste, drizzle a little maple syrup over the roasted vegetables before serving. You can also add other roasted vegetables like carrots or parsnips.