Friday, 1 January 2010

Oven-roast Carrot and Sweet Potato

This is a bright and colorful dish which, unsurprisingly, has lots of orange. It's quick to prepare, although to bring out the best of the flavours it does take a while to cook.


  • 4 large carrots, washed and cut into roughly square pieces

  • 6 medium sweet potatoes, washed, peeled and cut into square pieces

  • 6 tbsp sunflower oil

  • 6 garlic cloves, peeled but left whole

  • 3 or 4 sprigs of fresh rosemary



  1. Boil a large pan of water and add the carrots and sweet potatoes to it when it's boiling.

  2. Preheat the oven to 220 degrees.

  3. Boil for 10 minutes and then drain off the water.

  4. Place the carrots and sweet potato pieces in a roasting tin.

  5. Drizzle the oil over the vegetables and then add the rosemary and garlic.

  6. Mix everything together well so that it's all coated with oil.

  7. Roast in the oven for 45 minutes.

  8. Serve with peas and ketchup.

Serves 2.

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