Sweet Potato Salad

1. 1

   Preheat oven to 375 degrees.

2. 2

   Peel the sweet potatoes and cut into bite-sized chunks.

3. 3

   Do the same with the beets.

4. 4

   Keep the skin on the pears but cut them into similarly sized chunks.

5. 5

   Lay out on a roasting pan.

6. 6

   Toss with olive oil.

7. 7

   Sprinkle sage and tarragon.

8. 8

   Cover with foil.

9. 9

   Place on the oven rack for 45-60 minutes or until vegetables are tender.

10. 10

    I usually add a dash of salt and sometimes pepper right after they are roasting, but you can do so to your liking.

* Per serving · 4 servings · Values may vary.

No additional tips available.