Roasted Beets and Sweets in Brown Butter Maple Glaze are going to be your go-to side dish for Thanksgiving, Christmas or any dinner at home! An easy roasted beets recipe that everyone will gobble up!
Roasting vegetables brings out all their natural sweetness, which is why our favorite Corn On The Cob recipe is oven roasted! We’ll even make a sprout fan out of you when you try these Oven Roasted Brussels Sprouts!
An Easy Roasted Beets Recipe
Don’t save this Roasted Beets and Sweets in Brown Butter Maple Glaze for Thanksgiving, you’re going to want to make it a lot more often than that.
All the sides for Thanksgiving kind of make the whole dinner, don’t you think? With the artichokes and mashed potatoes, stuffing for sure – lots of stuffing…the more sides the better!
Easy side dish recipes can bee a life saver when planning holiday menus, or even just busy weeknight dinners are home! This roasted vegetable recipe is one that the whole family will love!
Yep, there’s a whole stick of butter in this recipe but there are also a LOT of sweet potatoes and beets going on here. This is going to serve at least 6, but I’ll say your safe with serving 8 if you’ve got a lot of other sides going on too.
How to Roast Beets and Sweet Potatoes
Start out by peeling and cubing the potatoes and beets. This will be the most time consuming part of the recipe but still should only take you about 15 minutes or so. Get the kids in the kitchen and have them do the peeling for you!
Toss the beets and sweet potatoes with salt and pepper and olive oil and bake in the oven for 30 minutes.
While the beets and sweet potatoes are in the oven you can make the brown butter maple glaze. Sounds a lot more fancy than it actually is but it’s only 3 ingredients and it’s ready in about 5 minutes.
A whole stick of butter goes into the pan with 3 or 4 thyme sprigs…wait until that butter gets brown, add in real maple syrup and then remove it from the heat.
Brown butter maple glaze is done, it doesn’t get much easier than that!
Take the potatoes and beets out of the oven after the 30 minutes are up and toss them in the brown butter glaze, snack on a few, then get them back into the oven. You want to try and get the vegetables in a single layer on the sheet pan so that they caramelize instead of steaming.
When you take them out again after 15 minutes they’re going to look like this…
I’m going to say on the level of indulgent foods at a Thanksgiving table these Roasted Beets and Sweets in Brown Butter Maple Glaze are way down there on the list.
When you’re talking about all the other indulgent side dishes going on, these are nearly as bad, even with that whole stick of butter!
Can You Make This Recipe Ahead Of Time?
I would make this about halfway through. Stop after the first 30 minutes of roasting the vegetables and then you can let them cool and stash them in your refrigerator.
When it gets near cooking time, take them out of the fridge and let them come to room temperature for about 30 minutes and then continue with the recipe!
No need to peel before or after baking. The skin, which is perfectly edible, just seems to disappear during the baking process. The trick to pan-roasted beets is to drop the temperature a bit. I always roast potatoes, Brussels sprouts, carrots, and pretty much all the other veggies at 425 degrees Fahrenheit.
The roasted beets are wonderful on their own, seasoned simply with salt and pepper, or dressed up more with citrus juice, herbs, or balsamic vinegar. Serve them with any weeknight dinner, or add them to a holiday meal. These oven roasted beets keep well for days in the fridge, so they're great for making ahead.
Keep checking whichever method you're using. Don't remove the beet skin before cooking. It's really not necessary and it's much easier to do so after cooking. Some also find that removing the skin prior to cooking takes away some of the beet's earthy test.
My favorite way to cook beets is to roast them, which gives a sweeter, richer, and deeper flavor than boiling does. Another advantage is that they don't bleed as much, especially if they're roasted whole.
Whatever the cooking method, you can minimize bleeding by not peeling the skin and by not slicing off the tops of the beets. Peeling after cooking is simple; the skin slips right off with a paper towel.
Steaming beets is a healthful cooking method because they retain most of their vitamins and minerals—they're not boiled out in water—and stay incredibly vibrant. Plus, steaming small beets or beet quarters is quick and easy for weeknights.
Did you know that there's a scientific reason that these little earth gems make you feel good? Now you do! Beets are a fantastic source of the chemical betaine anhydrous and the amino acid tryptophan, both of which are shown to improve your mood.
I simply grate or julienne them and then pour balsamic vinegar on them raw. The resulting beet slaw is just delicious. The strong taste of the vinegar balances the strong taste of beets. Sometimes I add other grated root vegetables like carrots, turnips, parsnips or even purple cabbage.
Yes!Beets are safe for your dog to eat in moderation and are a healthy source of vitamin C, fiber, folate, manganese, and potassium. These vitamins and minerals are good for your dog's digestion and immune system as well as a healthy skin and coat. While it's rare, some dogs can be allergic.
Beets are not only nutritious but also incredibly delicious and easy to incorporate into your diet. You can juice, roast, steam, or pickle them. For a convenient option, you can purchase them precooked and canned. You can even enjoy them raw, either sliced thinly or grated.
Health benefits of beets include more stamina during exercise, heart disease and stroke prevention, and lower blood pressure. You can roast, grate, or put them into soups and salads. If you're prone to kidney stones or gout, avoid beets or limit how much you eat.
Raw beets contain more vitamins, minerals and antioxidants than cooked beets (yes, you can eat beets raw!). Like many vegetables, the longer you cook beets—especially in water—the more the colorful phytonutrients leach out of the food and into the water.
While it may seem like a good idea to have beets daily because of their benefits, you may need to exercise caution when eating them. Eating beets or drinking beet juice may lead to kidney stones, a potential food allergy, or stool or urine color changes.
As much as I adore Beet Salad, I rarely made it at home, because by the time I finished the beets, my hands, cutting board, and counter all were stained with telltale red juices. Then, I picked up a transformative piece of information: you do not need to peel beets when roasting.
Most people do peel beets, because the skin is a bit unattractive and can be dirty even after a good scrub. But beet skins are rich in nutrients and perfectly fine to eat too.
Every part of the beet—from the stem to the bulb—is edible. If you're using the whole beet, be sure to wash it well before cooking to get rid of any fertilizers or dirt. You can peel the beet before cooking or eat it with the skin on. Beets have a distinctive, earthy flavor.
Introduction: My name is Tyson Zemlak, I am a excited, light, sparkling, super, open, fair, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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