Roasted yams and beets

Garnet Yams and Golden Beets with Apricot and Cardamom Chutney

Garnet yams with golden beets tossed with chutney, makes an unusual and tasty side dish for your Holiday meals.

Serves 4 – 6 as a side dish


  • 2 medium sized yams diced 1 ½” dice
  • 4 small or 2 medium sized gold beets, peeled and diced 1 ½” dice
  • 4 cloves garlic
  • 2 tsps finely minced fresh rosemary
  • ¼ cup Cardamom Hills Apricot and Cardamom Chutney
  • Olive Oil
  • Salt and freshly ground pepper


Heat Oven to 425°F.

Toss the beets in 2 TBS Olive Oil, 2 cloves of garlic and 1 tsp rosemary, place in an oven proof dish. In a separate dish, toss the yams in 2 TBS Olive Oil, 1 tsp rosemary and 2 cloves of garlic.

Bake in oven for 45 minutes or until tender. Combine the yam and beets and add the Apricot and Cardamom chutney. Place back in the oven for 5 minutes to warm through and glaze the vegetables. Sprinkle with salt and pepper if desired.

Serve warm.