Roasted Beets and Pumpkin

  • Lauren Armstrong
  • October 29, 2015
  • No Comments

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.

Roasted Beets and Pumpkin

WeightWise Recipe
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Roasted Beets and Pumpkin
An earthy and sweet combination that is perfect for a fall meal.
Roasted Beets and Pumpkin
Course Side Dish
Prep Time 5-10 minutes
Cook Time 45-60 minutes
Passive Time 45-60 minutes
Servings
people
Ingredients
Course Side Dish
Prep Time 5-10 minutes
Cook Time 45-60 minutes
Passive Time 45-60 minutes
Servings
people
Ingredients
Roasted Beets and Pumpkin
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.
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  3. Combine oil & thyme.
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  4. Drizzle over pumpkin and beets, toss to coat.
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  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.
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  6. Cook for an additional 30-40 minutes, until fork tender.
    Roasted Beets and Pumpkin

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