Roasted, spiced sweet potatoes

Roasted, spiced sweet potatoes
  • Serves icon Serves 4 people
  • Time icon Takes 10 minutes to make and 30-35 minutes in the oven

Low in calories and salt, this roasted, spiced sweet potato recipe makes a lovely side dish.

Nutrition: per serving

Calories
267kcals
Fat
12.6g (1.9g saturated)
Protein
3.3g
Carbohydrates
40.2g (15.2g sugar)
Salt
0.2g
Calories
267kcals
Fat
12.6g (1.9g saturated)
Protein
3.3g
Carbohydrates
40.2g (15.2g sugar)
Salt
0.2g

Ingredients

  • 3 garlic cloves
  • 1½ tbsp each coriander seeds and fennel seeds
  • 1 tsp ground cumin
  • 4 tbsp olive oil
  • 4 medium (about 600g) sweet potatoes, cut into 1cm rounds
  • 4 medium (about 400g) carrots, cut into 2.5cm chunks

Method

  1. Preheat the oven to 200°C/fan 180°C/gas 6. Place the garlic in a pestle and mortar with a pinch of salt and crush to a paste.
  2. Toast the coriander and fennel seeds in a dry non-stick frying pan for about 30 seconds, until fragrant. Add the seeds to the pestle and mortar with the cumin and grind together, crushing the spices and releasing their aroma. Pour in the olive oil and mix together.
  3. Put the vegetables in a large baking tray and toss in the oil and spice mixture. Roast for 30-35 minutes, until slightly charred and golden.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine