This medley of roast veg contains a comforting combination of roast sweet potatoes, white potatoes and carrots. It's a delicious accompaniment to a roast or sausages, and provides an easy 2 portions of healthy vegetables.
One of the best ways to look after yourself is to make sure that you eat plenty of veg. You’ll certainly feel better for it, and your tummy will be in a happier place. Unfortunately ordinary white potatoes don’t count as a helping of vegetables, they are a starchy carb. You may decide to stick to classic roast potatoes for a special Sunday lunch, but sometimes trying switching to this combination of roast sweet potatoes, white potatoes and carrots. Both sweet potato and carrot are packed with vitamins and minerals. Roasting really brings out the flavour of the vegetables and elevates it to a rich, comforting dish.
If I'm feeling lazy, I’ll just put the veg on a tray and drizzle the oil and seasoning over the top. But I’ve found it is better to put everything in a bowl and give it all a good toss around. It’s worth washing up an extra dish to ensure that everything gets a good coating;)
The quantities in this recipe look quite generous. But bear in mind that your roast veg will shrink as they dehydrate slightly during the cooking process.
To peel, or not be peel
I don’t peel any of the vegetables. Many of the vitamins in vegetables are concentrated in and near the peel, so peeling reduces the nutritional value. If you want to find out more about this, take a look at this link: https://www.healthline.com/nutrition/peeling-fruits-veggies In addition, the peel contains fibre which is invaluable for your gut and your health. In fact the good bacteria that we hear so much about feed on the fibre that you eat. Plus of course, not peeling your veggies saves time. Just give them a wash before you chop them and you’re good to go.
You might also like slow cooker red cabbage with apple recipe or courgettes in tomato sauce if you are looking for other vegetable dishes. And if you've still got some sweet potatoes left, how about roasting them in the slow cooker?
Roast Sweet Potatoes, White Potatoes and Carrots
- 400 g sweet potatoes
- 400 g white potatoes
- 400 g carrots
- 1.5 tablespoon olive oil
- salt and pepper to taste
- Wash the vegetables, and chop into pieces approx. 2cm square.
- Place in a large bowl along with the olive oil and seasoning and toss well.
- Spread out onto a baking tray, and roast in a preheated oven at 190 (170 fan) for 40 mins. If necessary, use a second baking tray so that the veg are not too tightly packed together
Please note nutritional information is for guidance only