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|Roasted Beets 'n' Sweets|
"This is a amazing autumn or iciness side dish, especially for individuals who like things sweet and salty. The colorations are beautiful and make a nice autumn presentation."
- 6 medium beets, peeled and reduce into chunks
- 2 half of tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon floor black pepper
- 1 teaspoon sugar
- three medium candy potatoes, reduce into chunks
- 1 massive sweet onion, chopped
|Prep : 15M||Cook : 6M||Ready in : 1H15M|
- Preheat oven to four hundred stages F (200 degrees C).
- In a bowl, toss the beets with half of tablespoon olive oil to coat. Spread in a unmarried layer on a baking sheet.
- Mix the final 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a big resealable plastic bag. Place the candy potatoes and onion inside the bag. Seal bag, and shake to coat greens with the oil aggregate.
- Bake beets 15 mins within the preheated oven. Mix candy potato mixture with the beets at the baking sheet. Continue baking forty five minutes, stirring after 20 mins, until all vegetables are soft.
- Reynolds® Aluminum foil can be used to hold food moist, cook it evenly, and make smooth-up less complicated.
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