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, 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:
- 1/4 cup olive oil
- 3 tbsp balsamic vinegar
- 1.5 tsp honey
- 1.5 tsp minced garlic
- 1 tbsp finely grated ginger
- 1 tbsp finely grated orange zest
- Preheat the oven to 425 degrees.
- Chop root vegetables into 1/4 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.
- 1 large navel orange or 3 small clementines will provide enough orange zest for 1 tablespoon.