Roasted Beets and Pumpkin

The fall season is such a fun time to cook. When it is cool outside, I don’t mind heating up my kitchen with my oven. Plus, we have all of these delicious autumn veggies in season. Two of my favorites? Beets and Pumpkin. Roasted beets and pumpkin creates an earthy sweet duo that you are certain to make again. Hopefully as a part of your Thanksgiving Menu.

WeightWise Recipe

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Roasted Beets and Pumpkin

An earthy and sweet combination that is perfect for a fall meal.

Course

Side Dish

Prep Time

5-10 minutes

Cook Time

45-60 minutes

Passive Time

45-60 minutes

Servings

people

Ingredients

• 1 lb fresh pumpkin
• 6 red beets
• 4 tbsp extra-virgin olive oil
• 2 tbsp fresh thyme
• salt to taste
• black pepper to taste

Course Side Dish Prep Time 5-10 minutes Cook Time 45-60 minutes Passive Time 45-60 minutes Servings people Ingredients 1 lb fresh pumpkin 6 red beets 4 tbsp extra-virgin olive oil 2 tbsp fresh thyme salt to taste black pepper to taste

Instructions

1. Preheat oven to 375 degrees.
2. Peel and cut pumpkin and beets into 1-inch cubes. Be mindful that beets and pumpkin to not touch as the beets will discolor the pumpkin.

   
3. Combine oil & thyme.

   
4. Drizzle over pumpkin and beets, toss to coat.

   
5. Arrange beets on one side of baking sheet, bake for 15 minutes. Add pumpkin to other side of baking sheet. Generously sprinkle pumpkin and beets with salt and black pepper.

   
6. Cook for an additional 30-40 minutes, until fork tender.