15-30 min2 servingsAmerican

Roasted Sweet Potatoes and Beets with Rosemary

By Janet Zimmerman

2 servings

15-30 min

Easy

Roasted Sweet Potatoes and Beets with Rosemary

Recipe Details

Course: Main Dishes

Difficulty: Easy

Prep Time: 15 min

Cook Time: 6 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook

Cuisine: American

Diet: Low Carb, Low Fat, Low Sodium, Plant-Based, Vegan, Vegetarian

Yield: 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

Beets and sweet potatoes are a great combination, especially roasted. But they’re so dense, they take a long time to cook through, and it can be tricky to make sure they don’t burn on the outside before the centers are done. Using the Instant Pot® gives you a head start cooking, so the final roasting can be done in a flash.

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.

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

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About the chef

Janet Zimmerman

Janet A. Zimmerman has been writing about food and teaching cooking classes for more than 20 years. She is the author of the best-selling cookbook "Instant Pot Obsession" and eight other cookbooks. Two of her essays have appeared in the annual anthology "Best Food Writing," and another was awarded the Bert Greene Journalism Award from the International Association of Culinary Professionals. After many years in San Francisco, she now lives in Atlanta.

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