It has been a blueberry spring. Each day seems to bring more fruit than the next!
To make this tasty roasted veggie dish, I pulled up a few beets and quartered them. I halved and sliced some sweet potatoes (taken from storage) into one-inch pieces. I halved and sliced a red onion (from Larry and Shirley’s). I sprinkled over this one-half to one cup of blueberries. Bake in the oven at 400 degrees for 45 minutes or until the beets are tender.
While everything roasted, the berries burst in the oven, melding their flavor with the sweetness of the sweet potato.
This goes great with a spring salad and baked catfish.