Roasted sweet potato and carrot
Roast these vegetables a minute longer for extra flavour.
- Serves 4-6
- Less than 45 minutes
INGREDIENTS
- DIY spice mix:
- 3 Tbsp (45ml) cumin seeds
- 3 Tbsp (45ml) coriander seeds
- 1 Tbsp (15ml) smoked or regular paprika
- 1 Tbsp (15ml) dried mixed Italian herbs
- 4 small (about 500g) sweet potatoes
- 8 large (about 800g) carrots
- Glug olive oil
- Salt and milled pepper
- 1 tsp (5ml) cumin seeds or DIY spice mix, toasted
- 1 tsp (5ml) sumac (optional)
- Handful torn fresh herbs (like dill, parsley and mint
- Dressing:
- 1 Tbsp tahini (optional)
- Juice (60ml) and grated peel of 1 lemon
- ¼ cup (60ml) plain double-cream or low-fat yoghurt
- Salt and milled pepper
- Splash of water
METHOD
- For the DIY spice mix, toast seeds in a dry pan for a minute until fragrant.
- Grind using a pestle and mortar and mix with paprika and dried herbs.
- Slice sweet potatoes and carrots into wedges (do not peel).
- Toss vegetables with oil, salt, pepper, cumin seeds or spice mix and sumac, if using, on a baking tray
- Roast for 25-30 minutes or until cooked through and crispy.
- Whisk dressing ingredients together.
- Serve roasted vegetables topped with herbs and drizzled with dressing.
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