Roasted Sweet Potatoes & Carrots
Full of vibrant, Moroccan flavours, these sweet potato and carrot 'fries' are a quick and delicious way to add a nutritious side to your main meal. Both sweet potatoes and carrots are rich sources of antioxidants. Sweet potatoes also contain manganese, an important mineral for stabilising blood sugar levels.
Yield
4 servingsPrep
15 minCook
30 minReady
50 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
coconut oil
|
* |
| 1 | teaspoon |
sea salt
|
|
| 1 | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
coriander
ground |
|
| ¼ | teaspoon |
cinnamon
|
|
| 1 | pinch |
red pepper flakes
red chilli flakes |
*
|
| 3 | cloves |
garlic
finely minced |
|
| 500 | grams |
carrots
cleaned, cut in half and into thick strips |
|
| 500 | grams |
sweet potatoes, or yams
peeled and cut into thick strips |
|
| ¼ | cup |
kalamata olives
black, roughly chopped |
*
|
| 2 | tablespoons |
parsley leaves
finely chopped |
|
| 1 | each |
lemon
juice |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
coconut oil
|
* |
| 5 | ml |
sea salt
|
|
| 5 | ml |
cumin
ground |
|
| 2.5 | ml |
coriander
ground |
|
| 1.3 | ml |
cinnamon
|
|
| 1 | pinch |
red pepper flakes
red chilli flakes |
*
|
| 3 | cloves |
garlic
finely minced |
|
| 5E+2 | grams |
carrots
cleaned, cut in half and into thick strips |
|
| 5E+2 | grams |
sweet potatoes, or yams
peeled and cut into thick strips |
|
| 59 | ml |
kalamata olives
black, roughly chopped |
*
|
| 3E+1 | ml |
parsley leaves
finely chopped |
|
| 1 | each |
lemon
juice |
|
Directions
Preheat oven to 180C.
Combine the coconut oil with the salt, spices and garlic.
Toss the carrots and sweet potatoes with the spiced oil and roast in a shallow baking pan for 30 minutes or until lightly browned and tender.
Squeeze the lemon over the warm vegetables and toss with the chopped olives.
Top with chopped parsley and serve warm.
Adapted from gourmandeinthekitchen. com
