Roasted Sweet Potatoes and Beets with Rosemary

By: The Ultimate Instant Pot CB for Two by Janet Zimmerman

Roasted Sweet Potatoes and Beets with Rosemary
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Low Carb, Low Fat, Low Sodium, Plant-Based, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["Double It:
If you want to double the recipe, use the same size vegetables, but twice as many. If you use larger beets and a huge sweet potato, they won’t cook evenly in the Instant Pot and will require more time in the oven.","Per ServingCalories: 164; Fat: 7 g; Carbohydrates: 24 g; Fiber: 5 g; Protein: 3 g; Sodium: 204 mg"]
cuisine icon Keywords
15-30 min, 2 servings, contributed, cook 6 min, easy, extra-virgin olive oil, instant pot recipe, instant pot sweet potato recipe, instant pot vegan recipe, instant pot vegetables, instant pot vegetarian recipes, kosher salt, low carb, low fat, low sodium, main course, modern, oregano, plant-based, prep 15 min, pressure cook, pressure cooker recipes, rosemary, small beets, sweet potato, sweet potato recipe, sweet potato recipes, sweet potatoes, thyme, vegan, vegan recipes, vegetarian

prep icon Prep Time
15 min
cook icon Cook Time
6 min

serving icon Servings
2 servings
Ingredients
  • 2 small beets
  • 8 oz sweet potato
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp kosher salt
  • 2 tsp rosemary
  • 2 tsp thyme
  • 2 tsp oregano
Instructions
  • Preheat the oven to 400 F.
  • Cut the beets in half and trim the roots off. Place the beets and sweet potato in a steamer basket or on the trivet. Add 1 cup of water to the inner pot and place the steamer basket inside. Lock the lid into place. Select Pressure Cook or Manual, and adjust pressure to High and the time to 6 minutes. After cooking, quick release the pressure.
  • Unlock the lid. Remove the vegetables and let them cool slightly, then peel and cut into 1 inch chunks. They should be softened, but not completely cooked through. Place them on a baking sheet. Drizzle with the olive oil and sprinkle with the salt. Gently toss to coat.
  • Roast the vegetables for 8 to 10 minutes, or until cooked through and browned in spots on the outside. Remove from the oven and sprinkle with the rosemary. Return to the oven for just a minute to bloom the aroma and flavor of the rosemary, then serve.
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