Roasted Yams and Beets
July 20, 2010 in Side Dishes, Vegetables by Joyce Bunderson
You don’t need a special occasion to enjoy this colorful sweet parve vegetable dish. This recipe takes about an hour and 15 minutes to roast, but the prep time is not too time-consuming. It is an extraordinarily delicious dish.
Roasted Yams and Beets
By Published: July 20, 2010
You don’t need a special occasion to enjoy this colorful sweet parve vegetable dish. This recipe takes about an hour and 15 minutes …
Ingredients
- 5-6 beets peeled and cut into fairly large chunks
- 4 tablespoons extra virgin olive oil
- 2 teaspoons garlic minced
- 1/2 teaspoon salt black pepper
- 4 cups Red garnet yams cut into fairly large chunks
- 1 1/2 cup yellow onion sliced
Instructions
- Preheat the oven to 400 degrees F.
- Peel the beets.
- Toss the beet chunks with the oil.
- Place the beet chunks on a baking sheet.
Bake the beets for 25 minutes.
- While the beets are baking, peel the yams and cut into chunks.
- Toss the yams, onions and seasonings with oil to coat.
- Remove the partially roasted beets from the oven.
- Mix the onion/yam mixture in with the partially roasted beets.
- Return to the oven and bake for about 45 – 50 minutes, until the vegetables are tender. Stir the vegetables after about 25 minutes and continue roasting.
- Serve your delicious roasted vegetables for a holiday or an 'any day' meal.
- Course: Side Dish
