LADING

Roasted Red Pepper & Sweet Potatoes

Roasted red peppers with sweet potatoes & spring onions




White Porcelain Rectangular Roasting Dish, £48.00

 

2 long red peppers – trimmed & de-seeded
2 red onions – peeled, halved and cut into thick slices
1 small sweet potato – peeled and cut into 1cm cubes
1 small bunch of spring onions – peeled, trimmed and cut into 1cm lengths
Maldon salt and freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
3 tablespoons olive oil

 

Pre-heat the oven to 200°c / 180° fan.

Cut the peppers into bite-sized pieces and put into a roasting dish along with the red onion slices, sweet potato, spring onion, cumin, coriander, olive oil, a sprinkle of salt and a good grind of black pepper.

Mix through with your hands, breaking up the red onion pieces until the spices are well combined and all the vegetables are coated in the oil.

Cover with foil and bake for 20 minutes.

Remove the foil and give it a good stir, then roast for a further 20 minutes or until golden and sweet.

Serve with plain yoghurt stirred through with chopped mint and a little salt and a nice piece of grilled chicken or fish.

Print Recipe
Roasted Red Pepper with Sweet Potatoes
Instructions
  1. Pre-heat the oven to 200°c / 180° fan.
  2. Cut the peppers into bite-sized pieces and put into a roasting dish along with the red onion slices, sweet potato, spring onion, cumin, coriander, olive oil, a sprinkle of salt and a good grind of black pepper.
  3. Mix through with your hands, breaking up the red onion pieces until the spices are well combined and all the vegetables are coated in the oil.
  4. Cover with foil and bake for 20 minutes.
  5. Remove the foil and give it a good stir, then roast for a further 20 minutes or until golden and sweet.
  6. Serve with plain yoghurt stirred through with chopped mint and a little salt and a nice piece of grilled chicken or fish.
Recipe Notes