After starting blogging, I saw many recipes which use sweetpotatoes instead of potatoesand that is when I got this idea of trying a savoury roast with them
Spray with spray oil, sprinkle with a little paprika and sea salt, shake to coat and set aside. 1350g of chopped sweet potato. 1salt and black pepper to season. 1fresh chopped coriander (cilantro). 1Add the parsnip, sweet potato, onion and garlic to a bowl, spray with spray oil, then add the paprika, cumin, chilli powder and cayenne and toss to coat. 1Spread out on a tray lined with parchment paper, spray with a little more spray oil and roast in the oven for approx 30-40 mins. 1Heat the stock and then add to a blender along with the roasted vegetables (or you can use an immersion stick blender). 1Season as needed with salt and black pepper. 1Serve in bowls and top each serving with 1/4 cup of chickpeas, a little feta and a sprinkle of fresh chopped coriander (cilantro)
The balsamic vinegar makes it tangy, and the honey gives them some sweetness. Chicken with Brussels Sprouts and Mustard SauceCorned Beef Potato Gratin with Brussels SproutsEasy Roasted Vegetables withHoneyandBalsamic SyrupPan Roasted Cauliflower and Brussels Sprouts with Cilantro-Mint ChimichurriCherry RoastedHoney ChickenBlackberry Tarragon Salad Dressing
Sweetpotatoes are now widely available in most supermarkets and all year round too. If using as an accompaniment to a roast meat, sprinkle the sweetPotatoeswith a generous amount of freshly ground black pepper
Peel and chop the parsnipsand carrots into chunky batons, add to a large, deep roasting tin. For the glaze, mix together the oil, sage, honeyand mustard in a small jog or cup
The caramelized balsamic flavours work great with the sweet intonations of the pears andhoney. Just the sounds of the dish’s name roles of your tongue until you can almost taste the sweetness of the pear
Lightly crush the garlic with the blade of a knife, peel and add to the dish along with the thyme. I didn’t go overboard with the balsamic as I was also using it with the beef, but I have increased the amount for the recipe here
Roasted Seasoned Portobello Mushrooms & Courgettes, with Sliced RoastedSweetPotatoes, Sun Dried Tomatoes and Broccoli and drizzled in a Chili & Chive Tahini dressing (vegan & gluten free)
Drain the potatoesand then add to the oil and garlic pan andwith the heat not too high (you are looking for golden not burned) gently roast the potatoes, turning them frequently
Syn Free Roast Potatoes | Slimming World. There's no need to do this if you are using runny honeySeason the parsnipswith a little sea salt and freshly ground black pepper
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