Skip to main content

Add a healthy twist to your vegetable side dish with roasted beets, sweet potatoes and pears.




  • 3 medium beets
  • 1 cup chopped yellow onion
  • 1 clove garlic
  • 1 inch fresh ginger
  • 1 tablespoon olive oil
  • 2 large sweet potatoes
  • 2 medium pears
  • 1 teaspoon fresh thyme, chopped
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 2 teaspoons fresh parsley, chopped



  1. Preheat oven to 400°F. Cover a large, low sided baking sheet with parchment paper.
  2. Prepare vegetables and pears:
    - Scrub beets, peel and dice into 1-inch pieces.
    - Chop onion if not already chopped.
    - Mince garlic.
    - Peel and mince ginger.
    - Scrub sweet potatoes, peel if desired, dice into 1-inch cubes.
    - Scrub pears, core, cut into 1-inch pieces.
  3. Combine beets, onion, garlic, ginger and 1 tablespoon oil in a large bowl. Toss well. Spread on parchment covered baking sheet. Bake 15 minutes.
  4. While beets bake combine sweet potatoes, pears, thyme, salt and 1 tablespoon vegetable oil in the same bowl. Toss well.
  5. After 15 minutes remove beet mixture from the oven. Add sweet potato mixture to sheet pan and mix with beets.
  6. Return sheet pan to the oven and continue baking 40 to 50 minutes, stirring after 20 minutes. Vegetables are done when the beets and sweet potatoes are tender.
  7. Sprinkle with chopped parsley


Serves 6


Nutrition Facts  
Serving Size: 1  
Servings per Recipe: 6  
Amount per Serving  
Calories: 150  
  % Daily Value *
Total Fat: 5 g 8%
Saturated Fat: 1 g 3%
Cholesterol: 0 mg 0%
Sodium: 217 mg 9%
Total Carbohydrate: 26 g 9%
Dietary Fiber: 4 g 14%
Protein: 2 g  
Potassium 8%
Calcium 3%
Iron 5%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Back To Top