Roasted carrots and sweet potatoes

Recipe from: 12 December 2015
recipe, carrots, sweet potatoes, roasted,side dish

Ingredients 8
Servings 6
Time 00:10

Ingredients

  • 250
    g
    small carrots, whole
  • 250
    g
    medium carrots, peeled and quartered lengthwise
  • 4
    small sweet potatoes, skin on, cut into wedges
  • 3
    cloves
    garlic, sliced
  • 45
    ml
    olive or avocado oil
  • 10
    ml
    caraway seeds
  • 15
    ml
    honey or soft brown sugar
  • handful
    fresh mint leaves
 

Method

00:40
 

Preheat the oven to 200 °C.

Place all the ingredients, except the mint, in a large mixing bowl and mix to coat the veggies with oil.

Place the veggies on a large baking tray lined with baking paper and roast 30-40 minutes or until golden brown and cooked through. The time will depend on the size of the veggies. Serve with fresh mint.

TIPS:
Use butternut in this dish, if preferred.
Use cumin seeds if caraway seeds are not available. It will give a completely different flavour, but will be just as delicious.

Recipe reprinted with permission of Heleen Meyer.

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Read more on: carrots  |  recipe  |  sweet potatoes  |  side dishes
 

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