Honey Roasted Beets and Sweet Potatoes
Recipe from:
Debbie Knueven Gannaway
Gramma Debbie's Kitchen at Findlay Market
2 lbs. Beets
2 lbs. Sweet Potatoes
1/3 cup Extra Virgin Olive Oil
1 tbsp Honey
1 tsp Black pepper
1 tsp Coriander
Preheat oven to 350.
Blend Olive Oil with the Honey, Black Pepper and Coriander.
Peel beets and rinse. Then cut into 1 inch wedge type chunks.
Pour half of the olive oil blend on the beets, toss to coat and then spread the chunks on a baking sheet.
Bake for about 40 minutes, or until fork tender.
Then peel the sweet potatoes and cut them into similar size chunks.
Pour the remaining olive oil blend onto the sweet potatoes. Toss to coat and place on a baking sheet.
Bake the sweet potatoes for about 18 minutes, or until fork tender.
Combine the beets and sweets and serve.
These also reheat beautifully, so IF you have any leftovers, you can have them again.
FOX19-WXIX
