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Roasted Sweet Potatoes and 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.
16

Yield

4

servings

Prep

15

min

Cook

30

min

Ready

50

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

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

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

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 272g (9.6 oz)
Amount per Serving
Calories 1793% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 724mg 30%
Total Carbohydrate 14g 14%
Dietary Fiber 8g 32%
Sugars g
Protein 9g
Vitamin A 903% Vitamin C 69%
Calcium 11% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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