Roasted Sweet Potatoes and Beets with Rosemary
| By : |
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.
| Prep Time | 15 minutes |
| Cook Time | 6 minutes |
| Servings |
2 servings
|
Ingredients
- 2 small beets
2-inch - 8 oz sweet potato
1 small - 1 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
- 2 tsp rosemary finely fresh chopped
- 2 tsp thyme finely fresh chopped
- 2 tsp oregano finely fresh chopped
Ingredients
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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.
Recipe 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
