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–+ servings

Pomegranate Drizzled Roasted Sweet Potatoes and Beets Christmas Side Dish

A warm roasted sweet potato and beet side drizzled with a tasty honey orange and pomegranate drizzle.
4.67 from 3 votes
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
COURSE Side Dish
CUISINE American
SERVINGS 6

Equipment

Two baking trays lined with baking mats
Vegetable/potato peeler
Bowl and whisk

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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