Roasted Rosemary Potatoes and Beets

Author: Recipes_kw
No ratings yet
Prep Time 35 mins
Total Time 35 mins
Course Side Dishes
Cuisine American
Servings 4 Servings


  • Oven


  • 6 cups red potatoes diced
  • 3 cups beets peeled, diced
  • 2 tbsp olive oil extra virgin
  • 1 1/2 tsp rosemary dried
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper fresh cracked


  • Preheat the oven to 400 degrees while you line a baking sheet with parchment paper.
  • Add all of the ingredients to a mixing bowl and toss to coat the potatoes and beets with the oil and herbs.
  • Spread the veggies in a single layer over the baking sheet. Roast for 15 minutes; stir, then continue roasting another 15 minutes or until veggies are fork tender on the inside and crispy on the outside. Enjoy!

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