Roasted Sweet Potatoes and Beets

Prep Time15 mins
Cook Time6 mins
Servings: 2


  • 2 small beets
  • 1 sweet potato large
  • 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


  • Preheat the oven to 400 F.
  • Cut the beets in half and trim off the roots. Place the beets and sweet potatos in the Silikong 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 the pressure level to High and the time to 6 minutes. After cooking, quickly release the pressure.
  • Unlock the lid. Remove the vegetables and let them slightly cool off, then peel and cut them into 1 inch chunks. They should be soft, but not completely cooked through. Place the vegetables on a baking sheet. Drizzle them with olive oil and sprinkle with salt. Gently toss them until coated.
  • Roast the vegetables in the oven for 8 to 10 minutes, or until they are cooked through and covered with brown spots on the outside. Take the tray out of the oven and sprinkle the vegetables with the rosemary. Put them back in the oven forone minute to enhance the aroma and flavor of the rosemary and serve.

Share this post with your friends:​

Share on facebook
Share on twitter
Share on whatsapp
Share on pinterest
Share on telegram
Share on email
Share on print

Subscribe to our newsletter