Baked Garlic Rosemary Beets and Sweet Potatoes

I love this dish. I started making it when I was on a cleanse since it was a side dish of foods that were cleanse approved and I haven’t stopped making it since. It’s delicious, healthy, and has the perfect blend of earthy, savory and sweet with just a little crunch. Another amazing perk to this dish: it’s super easy both to make and clean up. Just follow the instructions under the picture!

Preheat oven to 425
Chop up 1 large sweet potato & 2 large beets
-skin the beets, but leave the skin on the sweet potato
Spread out evenly on a large sheet pan
Drizzle with olive oil over entire mixture (I use a garlic infused olive oil)
Sprinkle with garlic powder, onion powder, and rosemary
Bake at least 20 minutes, then keep an eye on them until they reach your desired doneness (I like my beets crispy, so I keep them in there for a while)
Let cool and enjoy- pairs well with pork, beef, chicken, or can be served as is.

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