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Tender and seasoned to perfection, this wealthy root vegetable is ideal for any event!
Whether or not I'm making a giant vacation meal or whipping up weeknight dinners for me and my roommates, these candy potatoes and carrots are an ideal alternative. Since these root greens can be found year-round, I've made them for each occasion from summer time picnics to Christmas dinners. They’re roasted till golden brown and mushy, then flavored with cinnamon, cayenne pepper, garlic, onion and parsley. Speak about a wholesome concord of flavors!
Whereas I might like to develop this recipe, it stands by itself and takes lower than an hour. The toughest half for me is to chop the greens evenly as a result of the candy potatoes typically develop into lumpy shapes. Because of this, it helps to have the sharpest knife attainable. When you grasp the approach, the remaining is a chunk of cake.
Are Roasted Candy Potatoes and Carrots Wholesome?
Not solely are these greens scrumptious, however they’re additionally tremendous wholesome. Each orange candy potatoes and carrots are wealthy in beta-carotene, which is transformed to vitamin A within the physique. Plus, the entire dish is stuffed with fiber, which is nice for supporting a wholesome intestine. With no added preservatives, sugars or gluten, this facet is ideal for many diets. It’s also 100% vegan.
Top of the range vegetarian roast
Carrots and candy potatoes are nice on their very own, however I’ve a particular combine in my cookbook that takes this facet dish to the subsequent stage. I add chopped white onion, three to 4 cloves of garlic, half a kilo of chopped purple potatoes and half a kilo of chopped beets.
That's proper: your entire roast will flip a pleasant pinkish purple… and that's not even the very best half! Beetroot is filled with vitamins that make this dish even more healthy than it already is. Total, it's a meal I wish to make once I must anchor my physique and luxury my soul. I hope you take pleasure in it as a lot as I do.
Often requested questions and suggestions
Baked carrots and candy potatoes will last as long as 4 days in an hermetic, refrigerated container. Be at liberty to eat them chilly or reheat in a 350°F oven for 10 to fifteen minutes.
Most cooks solely do that if they’re making candy potato fries so as to add a crunch to them. They slice the candy potatoes after which soak them in water for half-hour earlier than drying them to prepare dinner, which pulls out the surplus starch and sugar. This step isn't actually vital right here, however you possibly can experiment to your coronary heart's content material.
Along with the elective step I discussed above, it's additionally necessary to not overcrowd the pan. Ensure that your carrots and candy potatoes are evenly spaced so they’re completely cooked and properly crispy. If you would like, you possibly can change the oven to grill over the last 5 to 7 minutes of baking.
Submission ideas
Along with my “Final Veggie Roast,” I like to recommend pairing this dish with salmon burgers, falafel burgers (for my fellow plant-lovers), or honey garlic rooster. Serve with pretty greens like wilted spinach and you’ve got a meal match for a king, queen or different royalty!
Prep: 10 registration
Cook dinner: 35 registration
Complete: 45 registration
Elements
- 2 tablespoons olive oil
- 1 pound candy potatoes peeled
- 1 pound carrots peeled
- 1/4 teaspoon black pepper
- 1/4 teaspoon floor cinnamon
- 1 tweak cayenne pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Kosher salt pattern
- Contemporary parsley sliced, for garnish
Directions
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Preheat oven to 400°F. Minimize the candy potatoes and carrots into 1-inch items.
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In a small bowl, mix the salt, black pepper, cinnamon, cayenne, onion powder, and garlic powder.
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In a big bowl, toss the candy potatoes and carrots with the olive oil, then add the seasoning combine. Coat them evenly after which unfold them out in a single layer on a baking sheet.
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Roast the carrots and candy potatoes for about 35 minutes, stirring midway by way of, till mushy and golden. Sprinkle with extra salt if wanted.
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Serve with recent chopped parsley on high.
Vitamin Info:
Calorie: 208kcal (10%) Carbohydrates: 34G (11%) Protein: 3G (6%) Fats: 7G (11%) Saturated Fat: 1G (6%) Polyunsaturated fat: 1G Monounsaturated fat: 5G Sodium: 141mg (6%) Potassium: 751mg (21%) Fiber: 7G (29%) Sugar: 10G (11%) Vitamin A: 35033IU (701%) Vitamin C: 9mg (11%) Calcium: 74mg (7%) Iron: 1mg (6%)
Vitamin assertion
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