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Roasted Sweet Potatoes and Beets (Parve, Passover)

  • 80minutes

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Source: kosherfood.about.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, E, P
MineralsNatrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 medium beets, peeled and cut into chunks

  2. 3 Tablespoons olive oil

  3. 2 teaspoons garlic powder

  4. 1 teaspoon salt

  5. 1/2 teaspoon black pepper

  6. 2 medium sweet potatoes, cut into chunks

  7. 1 red potato, scrubbed and cut into chunks

  8. 1 large red or white onion, sliced

  9. 2 cloves garlic, sliced

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).

  2. In a bowl, toss the beets with 1 Tablespoon of olive oil. Spread the beets out on a baking sheet lined with parchment baking paper. Begin baking the beets for 15 minutes.

  3. Meanwhile, mix the remaining 2 Tablespoons of olive oil with the garlic powder, salt and pepper. Place the sweet potatoes, potatoes, onions, and garlic in a large bowl. Pour this over them and mix well to incorporate.

  4. Take the pan out of the oven and add in this mix. Continue baking it all for another 45 minutes, stirring after 20 minutes, until all the vegetables are cooked through.

  5. Serve warm, although if there are any leftovers, they serve great cold, too.

  6. SOURCE:

  7. A Taste of Tradition: Pesach - Anything's Possible! by Tamar Ansh - Passover Recipes . Recipe reprinted with permission.

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