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Roasted Beets and Potatoes

Tiffiny Felix
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course vegetarian
Servings 6


  • 11/4 lbs beets peeled and cut into wedges
  • 1 1/2 lbs small yellow potatoes cut into wedges
  • 1 small red onion halved and cut into 1 1/2-inch pieces
  • 2 cloves garlic pressed or minced
  • 1 tablespoon olive oil
  • 1 1/2 teaspoon coarse salt
  • fresh cracked pepper to taste
  • crumbled feta cheese


  • Heat your oven to 425; line a 10 1/2 x 15 1/2-inch rimmed baking sheet with aluminum foil and spray the foil with non-stick spray.
  • Put all of the ingredients, except feta, in a gallon-size zip-top bag. Seal the bag and gently turn the bag several times to coat the veggies in the oil. Transfer the veggies to the baking sheet, spread them to an even layer, and roast them for45-50 minutes; stir them slightly after the first 15 minutes. Top with feta cheese and serve.
Keyword beets, potatoe, potatoes, roasted, sides, vegetarian