Sweets and Beets with Rosemary Garlic Sauce

I love beets.  And sweet potatoes.  And rosemary.  And garlic.

Sweets and Beets with Rosemary Garlic Sauce

Pieces:

  1. 2 sweet potatoes, peeled and sliced into quarter inch rounds
  2. 2 cans beets (cut in rounds), drained
  3. olive oil for misting
  4. salt and pepper for seasoning
  5. 3 tbsp. olive oil
  6. 1 tsp. lemon juice
  7. 1 tsp. chopped garlic
  8. 1 tsp. chopped rosemary (preferably fresh)

Process:

  1. On a cookie sheet, spread the sweet potato rounds and drained beet rounds.
  2. Mist with olive oil, and season with salt and pepper.
  3. Roast at 375 degrees for about 40 minutes, until the sweets are tender.
  4. While the sweets and beets are roasting, make the sauce by combining olive oil, lemon juice, garlic, and rosemary. Whisk to combine.
  5. When the sweets and beets are done cooking, toss them with the rosemary garlic sauce.
  6. Serve hot.

Happy Allergy Free Eating!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s