My Roasted Beets and Sweet Potatoes with Orange and Ginger is a warm fall recipe thanks to the citrusy and spicy marinade. It makes a delicious side dish to add to your Thanksgiving or holiday spread of food!
One of my favorite ways to eat veggies is by roasting them. You can't beat the texture, flavor and aroma! In this beets and sweet potato recipe, I added in carrots for an additional root vegetable and added sweetness.
Prep the Root Vegetables
The root veggies in this recipe are beets, carrots and sweet potatoes. If you haven't cooked with beets before and are curious to learn more, check out this article that shares 3 ways to cook them.
You can peel the skin of the vegetables with a peeler. However, I often skip peeling them so that I get the extra fiber found in the skin of the veggies!
But since we were going for aesthetics in these pictures, I peeled the sweet potatoes and carrots but not the beets.....wasn't wanting to dye my hands pink!
The main thing to keep in mind with root vegetables is to chop them relatively similar in size so they cook evenly. I chop them about a quarter of an inch thick.
If you are making this dish to share with others and want the aesthetic appeal of the colors, I recommend using two bowls, so the pigment of the beets doesn't stain the sweet potatoes and carrots.
Chop the vegetables any shape you want. I do circles for the carrots and triangles for the beets and sweet potatoes.
Orange Ginger Marinade
Next up - the marinade, which includes honey or maple syrup if making the recipe vegan, garlic, olive oil, balsamic vinegar and of course ginger and orange zest!
For the orange zest, I can usually get enough zest from 1 navel orange or three small clementines, and for the ginger, I used more than half of the ginger root in the ingredient display picture (second picture in the post).
The aromas that'll fill your house from the spicy ginger and sweet orange zest while the veggies roast is amazing....honestly, it's one of my favorite reasons to make this recipe!
Roasting the Beets, Sweet Potatoes & Carrots
Evenly spread the marinade to the veggies and allow them to marinate for an hour. Spread the veggies on the pan and roast for 35- 40 mins at 425 degrees. Make sure to pour the remaining marinade in the bowl over the veggies, so all the ginger and orange pieces make it into the oven!
Enjoy while they're warm! These root vegetables make a great side dish or could be used to add flavor to salads, grain bowls, or pasta. Get many uses out of this one recipe!
And don't discard the leaves from the beet aka the greenery in this picture! You can use them as salad greens. They have a sweet, buttery flavor to them. I like adding them to sandwiches, salads, or in place of spinach in recipes. Enjoy!
Other Fall Recipes
Hope you enjoy the recipe and let me know below your favorite holiday side dish!
Orange Ginger Roasted Root Vegetables
For the Root Vegetables:
- 3 Beets (3 cups chopped)
- 3 carrots (2 cups chopped)
- 1 large sweet potato (3 cups chopped)
For the Orange Ginger Marinade:
- ¼ cup olive oil
- 3 tablespoon balsamic vinegar
- 1.5 teaspoon honey or maple syrup (vegan)
- 1.5 teaspoon minced garlic
- 1 tablespoon finely grated ginger
- 1 tablespoon finely grated orange zest
- Preheat the oven to 425 degrees.
- Chop root vegetables into ¼ inch chunks and place in a bowl. If you want to prevent the beets from bleeding into the sweet potatoes and carrots, put the beets in a separate bowl.
- Wisk the remaining ingredients for the orange ginger marinade and evenly pour over the bowl of vegetables.
- Let them marinate for an hour and then spread the root vegetables on a non-stick cooking sheet. Make sure to pour the remaining marinade left in the bowl over the vegetables.
- Roast for 35-40 mins or until they're golden brown on the edges.
- To prevent the beets from bleeding into the carrots and sweet potatoes, place the chopped beets in a separate bowl.
- To make the recipe vegan, use maple syrup instead of honey.
- 1 large navel orange or 3 small clementines will provide enough orange zest for 1 tablespoon.
(Nutrition values are calculated by third-party software and an estimate that can vary based on product brands and cooking methods.)
Can you marinate this longer than an hour? Say overnight?
Absolutely! I wouldn't do longer than overnight, but since they're root veggies you should be good!
Just made this on a whim and so glad I did. It will now be in my rotating recipes.
So happy to hear you enjoyed the recipe - thanks for the comment and rating, Melissa!
vicki l kmiecik
If I add asparagus and broccoli to the sheetpan will they be over cooked? Or should I add them later?
Hi Vicki, I'd recommend not leaving the broccoli and asparagus in for the full cooking time and add them in later. I'd give them 15-20mins. The asparagus may cook faster than the broccoli and be ready closer to the 15min mark, while the broccoli may need 5 more minutes. Hope that helps!
vicki l kmiecik
SO good! The flavors really wrap you up in a fall/winter mindset, made all the more better with sweet root vegetables. And it makes the house smell amazing! I put it over a spinach salad with goat cheese, but I'm sure they'd be great on their own too. I recommend pairing it with mulled wine 🙂
Hi, Sam! So happy to hear they turned out well! And I lOVE those recommendations! I’m gonna have to try it that way next time!!
This was delicious! Quick and easy and healthy too. Liked the great combination of favors as well. Roasting brought out the natural sweetness of the vegetables especially the sweet potatoes. This recipe is a favorite of mine now. Made it more than once and will definitely make it often, it's that good.
Monica Nedeff, RDN
So glad you liked it! 🙂