Ginger roasted beets, sweet potatoes and pears
Prep Time:
10 min
Cook Time:
60 min
Serving Size:
3/4 cup (175 mL)
Dinner
This recipe is the perfect way to celebrate the bounty of fall and winter produce. While root vegetables and sweet potatoes contain carbohydrates, they are a source of fibre and when consumed as a part of a mixed meal the glycemic load is reduced.
Ingredients
- 3 medium-large beets (430 g), peeled and diced into 1-inch (2.5 cm) cubes (about 2 cups)
- 1 sweet yellow onion, chopped
- 2 cloves garlic, minced
- 1 inch-piece (2.5 cm) fresh ginger, peeled and minced
- 1/2 tsp (2.5 mL) each salt and freshly ground pepper
- 2 tbsp (30 mL) olive oil or canola oil
- 2 large sweet potatoes (550 g), peeled and diced into 1-inch (2.5 cm) cubes (about 4 cups)
- 2 green Anjou pears (290 g), peeled, seeded, cut into 1- inch (2.5 cm) cubes (about 1-1/2 cups)
- 2 tsp (10 mL) fresh thyme leaves
- 1 tbsp (15 mL) chopped fresh parsley
Instructions
- Preheat oven to 400⁰F (200⁰C). Line a 17 X 11-inch (45X29 cm) rimmed baking sheet with parchment. Spray with no-stick vegetable spray.
- In large mixing bowl combine beets, onion, garlic, ginger, salt and pepper and 1 tbsp (15 mL) olive oil. Toss until vegetables are well coated. Spread beet mixture evenly on baking sheet and roast 15 minutes.
- Meanwhile, combine sweet potatoes, pears, thyme and remaining 1 tbsp (15 mL) olive oil in bowl Add mixture to baking pan and mix to combine. Return to oven and roast for an additional 30 to 35 minutes or until vegetables are tender. Toss mixture halfway through baking.
- Garnish with parsley. Enjoy warm or cold – it tastes delicious either way!
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| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 120 | |||
| Fat 3.5 g | 5 % | ||
| Saturated 0.5 g + Trans Fat 0 g | 3 % | ||
| Cholesterol 0 mg | |||
| Sodium 190 mg | 8 % | ||
| Carbohydrate 21 g | 7 % | ||
| Fibre 4 g | 14 % | ||
| Sugars 10 g | |||
| Protein 2 g | |||
