Description
Roasted Beets and Sweet Potatoes with Feta and Cilantro is a vibrant, nutrient-packed side dish that perfectly balances the natural sweetness of root vegetables with a spicy seasoning blend and tangy feta cheese. This easy-to-make recipe delivers tender, caramelized veggies with a flavorful kick, topped with fresh cilantro for a bright finish. Ideal for family meals, potlucks, or as a hearty vegetarian main.
Ingredients
Scale
Vegetables
- 2.5 pounds red beets, cleaned, peeled, and cut into 1.5-inch chunks
- 1 pound sweet potatoes, cleaned, peeled, and cut into 1.5-inch chunks
Seasonings & Oil
- 3.5 tablespoons avocado oil, divided
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon chili powder
- ½ teaspoon ground cayenne pepper
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
Toppings
- 3 tablespoons crumbled feta cheese
- 2 tablespoons chopped cilantro leaves (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables to a perfect golden crisp.
- Prepare the Veggies: In a large bowl, combine the beet and sweet potato chunks. Drizzle 3 tablespoons of avocado oil over them and season with salt, black pepper, chili powder, cayenne pepper, garlic powder, smoked paprika, and dried oregano. Toss well to coat evenly.
- Arrange on Sheet Pan: Grease a large baking sheet with the remaining ½ tablespoon of avocado oil. Spread the seasoned vegetables in a single layer, leaving space between pieces for even roasting.
- Roast the Vegetables: Place the baking sheet in the oven and roast for about 35 minutes. Stir halfway through to ensure uniform caramelization and tenderness.
- Garnish and Serve: Transfer the roasted beets and sweet potatoes to a serving dish. Sprinkle with crumbled feta cheese and, if using, fresh cilantro leaves for added flavor.
- Enjoy: Serve immediately as a delicious side or a hearty vegetarian main dish.
Notes
- Cut vegetables into uniform 1.5-inch chunks for even roasting.
- Adjust cayenne pepper to increase or decrease heat level.
- Feta can be substituted with goat cheese or blue cheese for different flavor profiles.
- Cilantro can be swapped with parsley or mint if preferred.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for about 10 minutes.
- Use olive oil or grapeseed oil if avocado oil is unavailable.
- Roast vegetables ahead of time and reheat just before serving.
- Microwaving leftovers is not recommended as it can make the veggies soggy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: roasted beets, sweet potatoes, feta, cilantro, roasted vegetables, healthy side dish, vegetarian, easy recipe, autumn recipe, spicy roasted vegetables
