Easy roasted sheet pan vegetables make a tasty and rustic side for fall dinners. Plus, how easy is it to cut up some veggies and drizzle them with fruity rich olive oil? You roast ’em up until fragrant and flavorful! This is what I did with these easy beets ‘n sweets! These simple roasted beets and sweet potatoes are topped off with a sweet and tangy orange pomegranate drizzle that makes everything pop with flavor.
Talk about sweet and salty!….If you love this combo (who doesn’t?) then this easy roasted sweet potato and beets Christmas side dish is for you….
Roasting the beets brings out their sweetness and flavor. The sweet potatoes caramelize a bit, their sweetness concentrates, and they turn golden orange. When you sprinkle them up with salt and pepper that sweet flavor tastes sooooo good out of the oven. I basically cut everything up into about 1 inch cubes. I sprinkle everything with salt and pepper and drizzle it with olive oil. To add a little flavor kick to the beets, I also sprinkle them with a little fresh minced thyme and roast everything up in a nice hot oven.
While the sweet potatoes and beets roast there’s a little time to mix up a nice dressing/drizzle. I wanted everything to have an extra pop of flavor that I could just add over the top to give it a little zing and this little mixture really does that!
A Simple and Colorful Roasted Vegetable Christmas Side Dish For Any Meal!
For the drizzle, grab a small bowl and whisk together pomegranate juice ( I actually used pomegranate-cranberry juice), orange juice, olive oil, apple cider vinegar, honey, salt, and pepper. Whisk these together until well combined. You’ll end up with a sweet drizzling liquid that has some zing to it from the apple vinegar and some fruitiness from the juices as well. Honey gives it richness, body and sweetness.
When everything is done roasting, pull it out of the oven and grab a platter for serving. While everything is still nice and warm, drizzle roasted veggies with the orange pomegranate dressing. Take some extra thyme leaves and some pomegranate seeds and sprinkle them on for a pop of color and flavor. If you have some fresh whole parmesan cheese you can shave or crumble over the top, that really adds just another layer of deliciousness!
These roasted sweet potatoes and beets are such a simple and colorful side dish! They dress up beautifully with a little drizzle and some garnishes! Even without any extras, the roasted beets ‘n sweets are amazing on their own! These extra touches just give it an easy dash of elegance and flavor.
Serve as a Colorful Side Dish For any holiday Meal
This roasted veggies side dish is perfect for adding a little color to any holiday dinner. Serve alongside this super simple roasted chicken or turkey legs at Thanksgiving! Serve these simple roasted vegetables as an easy Christmas side dish for ham or an easy Christmas side dish for prime rib. These simple and tender roasted vegetables with fruity zesty drizzle with complement any holiday meal.
Pomegranate Drizzled Roasted Sweet Potatoes and Beets Christmas Side Dish
Equipment
Ingredients
- 4 medium Beets - 1 inch cubes/chunks
- 2 large Sweet Potatoes or Garnet Yams - 1 inch cubes/chunks
- 1 tsp Fresh Thyme Leaves - Minced
- Salt & Fresh Ground Pepper
- 1/8 cup Pomegranate-Cran Juice - I used Ocean Spray Pomegrante-Cranberry juice. You can also use plain pomegranate juice.
- 1/8 cup Orange Juice
- 2 tbsp Good Fruity Olive Oil
- 1 tbsp Apple Cider Vinegar
- 1 tbsp plus 1 tsp Honey
- 1/8 cup Pomegrante Seeds/Arils - For garnish
- Fresh Parmesan Cheese - shaved or cracked into pieces for garnish
Instructions
- Pre-heat oven to 400° degrees. Mince fresh thyme leaves and set aside. Cube beets and sweet potatoes into 1 or 1 1/2 inch chunks. Arrange cubed beets on a baking sheet lined with a non-stick baking mat. Drizzle beets with olive oil, salt, pepper, and fresh minced thyme.
- On a separate baking sheet lined with a baking mat, arrange cubed sweet potatoes and drizzle with olive, salt, and pepper.
- Place the sweet potato tray and beet tray in the oven and roast until soft/fork tender.
- Bake sweet potatoes until roasted through and soft, about 24 to 30 minutes. Bake beets until lightly carmelized and easily pierced with a fork, about 40-45 minutes.
- The sweet potatoes will most likely roast a little quicker than the beets. Do a fork test here and there and pull out veggies when they are roasted to your liking/softness.
- While everything bakes, prepare drizzle by combining pomegrante juice, orange juice, olive oil, vinegar, honey, salt and pepper in a small bowl and whisking together until emulsified and combined.
- Remove roasted vegetables from oven and place on a serving platter. Pour drizzle over roasted beets and sweet potatoes while they are lightly warm. Garnish by sprinkling on fresh thyme leaves, crumbled/shaved parmesan and pomegranate seeds. Serve immediately.
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