Ingredients
1/2 cup reduced-fat mayonnaise1 teaspoon pink peppercorns, crushed1/2 teaspoon green peppercorns, crushed1/2 teaspoon coarsely ground pepper, divided1 large sweet potato (about 1 pound)2 tablespoons olive oil, divided1/2 teaspoon sea salt, divided2 large fresh beets (about 1 pound)
Preparation
In a small bowl, combine the mayonnaise, peppercorns and 1/4 teaspoon ground pepper. Cover and refrigerate until serving.
Peel and cut sweet potato in half widthwise; cut each half into 1/2-in. strips. Place in a small bowl. Add 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Spread onto a parchment-lined baking sheet.
Peel and cut beets in half; cut into 1/2-in. strips. Transfer to the same bowl; add the remaining oil, salt and pepper. Toss to coat. Spread onto another parchment-lined baking sheet.
Bake vegetables, uncovered, at 425° for 20-30 minutes or until tender, turning once. Serve with peppercorn mayonnaise.
