Roasted Sweet Potatoes and Beets (Parve, Passover)
A kosher for Passover recipe for Roasted Sweet Potatoes and Beets from Tamar Ansh's cookbook, A Taste of Tradition: Pesach - Anything's Possible!
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 5medium beets (trimmed, peeled, and cut into chunks)
- 3tablespoons extra-virgin olive oil
- 2teaspoons garlic powder
- 1teaspoon salt
- ½teaspoon black pepper
- 2medium sweet potatoes (cut into chunks)
- 1red potato (scrubbed and cut into chunks)
- 1large red onion (or white onion, sliced)
- 2cloves garlic (sliced)
Instructions
Step 1
Gather the ingredients.Step 2
Preheat the oven to 400 F (200 C).Step 3
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.Step 4
Begin baking the beets for 15 minutes.Step 5
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.Step 6
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.Step 7
Serve warm, although if there are any leftovers, they serve great cold, too. Recipe reprinted with permission from A Taste of Tradition: Pesach - Anything's Possible! by Tamar Ansh.