roasted beets and sweet potatoes

Roasted Beets and Sweet Potatoes with Carrots & Onions

“Eat right with color”… one of the very first taglines (and most under-rated guideline) I learned in the nutrition world!  This roasted beets and sweet potatoes veggie medley is a great way to do that.  It goes great on the side with some rotisserie chicken or baked fish, since you’ll get a few servings of veggies and complex carbs from the beets, sweet potatoes and carrots.

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Substitutions and modifications

This particular recipe calls for sweet potato, beets, carrots and onions – but you also swap some of these out other root veggies like red/purple potatoes, yellow beets, turnips, parsnips, rutabaga, etc. 

Or if you’re on a low FODMAP protocol (i.e. garlic and onions aren’t your jam), you can use the green parts of leeks instead of onions, and garlic scape powder* (or no garlic) instead of garlic powder.

You can also add MORE beets if you’re hoping to perform the “beet test”!

Fresh sliced beets

(As an added bonus, I saved and sauteed the beet greens. They’re LOADED with calcium & iron as well as chlorophyll, vitamin K and lots more! I lightly sauteed them in a bit of EVOO.)

The recipe

roasted beets and sweet potatoes

Roasted Beets and Sweet Potatoes with Carrots and Onions

Jenna Volpe, RDN, LD, CLT
This roasted beets and sweet potatoes veggie medley is nourishing, grounding, savory and the epitome of "comfort food"!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 6 people


  • Cutting knife and peeler for veggies
  • Cutting board
  • 9 X 13-inch casserole dish
  • Measuring spoons
  • Large spoon for stirring
  • Pot holders


  • 4 fresh carrots (orange/purple/white) - washed, peeled and chopped
  • 3 fresh beets - washed, peeled and chopped - save the greens!
  • 2 large white or yellow onions (sub green leeks for low FODMAP) - peeled and chopped
  • 1 large sweet potato - washed and chopped
  • 1/3 cup oil of choice (extra virgin olive oil or avocado oil)
  • 2 teaspoons salt of choice (we use Celtic sea salt or Redmond Real Salt)
  • 1/2 teaspoon garlic powder (or garlic scape powder for low FODMAP)
  • 1/2 teaspoon cumin powder
  • 1 shake black pepper


  • Preheat oven to 375 degrees F.
  • Peel/wash, and chop/dice all veggies, and add them to fill the 9 x 13 inch pan 3/4 of the way.
  • Coat the veggies in your oil of choice and stir with a large spoon.
  • Add salt, pepper and spices - stir again.
  • Roast for ~35 minutes total. Stir halfway through to help it cook evenly.


Optional: save the beet greens and saute them in some extra virgin olive oil with salt & pepper, for an extra nutritional boost!
Low FODMAP modifications:
Keyword roasted beets and sweet potatoes
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