We love our Sunday roasts and love getting creative with the side dish that goes with our roast.
This week I took the humble carrot and sweet potato and cooked them slowly in a honey glaze. The end result was super soft and lightly sweet strips of carrot and sweet potato that went down a treat with our roast chicken and mashed potato.
3 Large Carrots, peeled
2 Medium Sweet Potatoes, peeled
1 Onion, peeled and sliced
2 Tbs Butter, cubed
1/4 Cup Honey, melted
Salt and Pepper, to taste
Optional: Sesame seeds to serve
LET’S PUT IT ALL TOGETHER
- Cut the carrot and sweet potato into thin strips.
- Line the base of an oven proof dish with baking paper. Add the strips of carrot and sweet potato and the onion.
- Pour in the melted honey (simply microwave for 20 seconds), season with salt and pepper and then give then a good toss to coat evenly. Add the cubes of butter and place the lid on to the dish.
- Place into a 180 degree Celsius oven for 1 hour and then uncover and turn the oven up to 200 degree Celsius to cook for a further 30 minutes.
Remove from the oven and leave to cool slightly before serving.
Serves 4 – 6