Oven Roasted Sweet Potatoes, Beets, and Brussels is the perfect dish to bring in the flavors of autumn. This easy and healthy recipe combines the natural sweetness of sweet potatoes, the earthy flavor of beets, and the crispy texture of Brussels sprouts, all roasted to perfection in the oven. This recipe is ideal for a holiday feast.
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Roasting vegetables is a simple and effective way to bring out their natural sweetness and enhance their flavors. This is a classic American-style fall recipe that's both comforting and wholesome.
If you like this side dish, you may also love our Easy Rainbow Roasted Carrots Recipe or our Crispy Brussels Sprouts with Bacon and Balsamic.
Why We Love This Recipe
- Crispy Texture: Roasting brings out a crispy exterior while keeping the inside tender.
- Healthy and Nutritious: Packed with vitamins, minerals, and antioxidants.
- Simple Ingredients: Uses basic pantry staples and fresh fall produce.
- Versatile Side Dish: Perfect for family dinners, holidays, or as a meal prep option.
Oven Roasted Sweet Potatoes, Beets, and Brussels Ingredients
- Sweet Potatoes: These add a natural sweetness and are rich in vitamins A and C.
- Brussels Sprouts: Halved for even roasting, they become delightfully crispy.
- Beets: Their earthy flavor and vibrant color make them a standout in this dish.
- Olive Oil: Essential for roasting, it helps to achieve a perfect crisp.
- Salt and Pepper: Basic seasonings to enhance the natural flavors of the vegetables.
- Garlic Powder and Dried Thyme: Adds a subtle aromatic flavor that complements the vegetables.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Sweet Potatoes: Can be substituted with butternut squash or carrots for a different flavor profile.
- Brussels Sprouts: Use broccoli florets if Brussels sprouts aren't available.
- Beets: Replace with red onions or parsnips for a sweeter taste.
- Note: Cooking times will need to be adjusted for substitutions.
- Flavor: Add a drizzle of maple syrup for added sweetness.
How to Make Oven Roasted Sweet Potatoes, Beets, and Brussels
STEP ONE: Prepare the Sweet Potatoes
Preheat your oven to 425°F (220°C). Peel and cut the sweet potatoes into 1-inch cubes. Toss in a large bowl with olive oil, salt, black pepper, and garlic powder.
STEP TWO: Prepare the Brussels Sprouts
Trim and halve the Brussels sprouts. Toss in a separate bowl with olive oil, salt, black pepper, and garlic powder.
STEP THREE: Prepare the Beets
Peel and cut the beets into 1-inch cubes. In another bowl, toss the beets with olive oil, salt, black pepper, and garlic powder.
STEP FOUR: Roast the Vegetables
Spread the sweet potatoes on one baking sheet. Spread the Brussels sprouts on a second baking sheet. Spread the beets on a third baking sheet. Place all three baking sheets in the oven and roast for 20 minutes.
STEP FIVE: Combine and Finish Roasting
After 20 minutes, stir the vegetables on each tray. Continue roasting the Brussels sprouts for an additional 5 minutes, the sweet potatoes for 10-15 minutes, and the beets for 15-20 minutes, until all vegetables are tender and slightly crispy. Combine the roasted vegetables and sprinkle with dried thyme before serving.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Cut vegetables to similar sizes to ensure even roasting.
✔️ DO Use parchment paper on the baking sheets for easy cleanup.
❌ DO NOT Overcrowd the baking sheets to allow the vegetables to roast rather than steam.
Storage
Store leftover oven roasted fall vegetables in an airtight container in the refrigerator for up to 3 days. This dish is not freezer-friendly. Reheat roasted vegetables in the oven at 350°F (175°C) to retain their crispiness.
Recipe FAQs
Roasted fall vegetables pair well with a variety of main dishes, including roasted chicken, grilled steak, or baked fish. They also complement grains like quinoa or brown rice.
The vegetables are done when they are tender and slightly crispy on the edges. You can test their doneness by piercing them with a fork; they should be easily pierced but not mushy.
Soggy vegetables are often a result of overcrowding the baking sheet. Make sure the vegetables are spread out in a single layer to allow proper roasting.
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📖 Recipe
Oven Roasted Sweet Potatoes, Beets, and Brussels
Equipment
- Baking sheets
- Large mixing bowls
- Sharp Knife
- Cutting board
- Measuring Spoons
Ingredients
- 2 medium sweet potatoes peeled and cut into 1-inch cubes
- 1 lb Brussels sprouts trimmed and halved
- 3 medium beets peeled and cut into 1-inch cubes
- 3 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss sweet potatoes with olive oil, salt, black pepper, and garlic powder.
- In a separate bowl, toss Brussels sprouts with olive oil, salt, black pepper, and garlic powder.
- In another bowl, toss beets with olive oil, salt, black pepper, and garlic powder.
- Spread the sweet potatoes on one baking sheet. Spread the Brussels sprouts on a second baking sheet. Spread the beets out on a third backing sheet. Place all three baking sheets in the oven at the same time.
- Roast the Brussels sprouts for approximately 20-25 minutes.
- Roast the sweet potatoes for approximately 30-35 minutes.
- Roast the beets for approximately 35-40 minutes.
- Stir the vegetables halfway through their roasting times to ensure even cooking.
- Once roasted, combine all the vegetables on one baking sheet. Sprinkle with dried thyme and serve immediately.
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Notes
- Sweet Potatoes: Can be substituted with butternut squash or carrots for a different flavor.
- Brussels Sprouts: Use broccoli florets if Brussels sprouts aren't available.
- Beets: Replace with red onions or parsnips for a sweeter taste.
- Note: Cooking times will need to be adjusted for substitutions.
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