Name: Roasted carrots and sweet potatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 250 g carrots; 250 g carrot peeled, quartered lengthwise; 4 sweet potatoes wedges; 3 cloves garlic cloves, sliced; 45 ml olive oil or avocado oil; 10 ml caraway seeds; 15 ml honey or soft brown sugar; handful fresh mint

Recipe Disclaimer

Tap for method

Ingredients (8)

250 g	carrots
250 g	carrot — peeled, quartered lengthwise
4	sweet potatoes — wedges
3 cloves	garlic — cloves, sliced
45 ml	olive oil — or avocado oil
10 ml	caraway seeds
15 ml	honey — or soft brown sugar
handful	fresh mint

Tap for ingredients

Method:

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.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.