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RAINBOW ROASTED CARROTS, SWEET POATOE & SLAW

Posted 22-12-2016

This is another twist on Jamie´s 10 must know recipes. Instead of the roast chicken I am opting for some sweet potato. To make things more interesting I added some corn on the cob and a yummy sweet and sour slaw!
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Ingredients

Rainbow Carrots

700 g young bunched carrots , different colours if possible, washed and scrubbed

olive oil

1 tbs of maple syrup

1 tbs of dijon mustard

1tsp ofsea salt

freshly ground black pepper

a few sprigs of fresh taragon

Corn on the cob

1 for each person

1 tbs of olive oil

1/2 grated garlic

1 tbs of apple cider vinegar

toasted coconut and black sesame seeds for sprinkle

Coleslaw

1/2 thinley shredded red cabbage

1/2 apple sliced

1 shallot thinley sliced

1 juice of a lemon

1 tsp of himalayan salt

1 tbs of apple cider vinegar

1 tbs of olive oil

1 tbs of vegan mayo

Baked Sweet Potato

1 potato per person

Water cress as garnish

Method

Method

1. Preheat your oven to 200°C/400°F/gas 6. Toss your carrots with olive oil, a splash of maple and dijon salt and pepper, and the taragon sprigs. Place in a roasting tray or earthenware dish, cook for 30 to 40 minutes until just tender. Check on them after a 20 minutes and cook for a further 10 minutes until the carrots have browned and caramelized nicely.

2. Wash your sweet poatoe. Prick with a fork and put it in a 180 degree preheated oven for a bout 45 minutes.

3. While your sweet potatoe and carrots are cooking lets pre boil the corn. Boil up some water and pop your corn in for about ten minutes or until corn is tender.

4. Make your dressing with olive oil, apple cider vinegar salt and pepper etc and cover the corn once it has been cooked and drained. Then sprinkle toasted coconut on top with black sesame seeds just before serving.

5. Prepare your slaw by shredding and cutting the ingredients and all you need to do is toss them all together! Set aside until time comes to eat.

Finally Put your dish togther by slicing open your sweet potato and adding somne coleslaw on top. Use the watercress as garnish and add your oven roatsed rainbow carrots. Finally add your corn on the cob and your ready to go!

Enjoy

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