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3 gar­lic cloves ¼ cup loosely packed rose­mary leaves 1/2 cup (80ml) olive oil ¼ cup (90g) honey 1 tsp dried chilli flakes, plus ex­tra to serve 1 ¼ cup (175g) pecans 500g small sweet pota­toes, cut into 2cm-thick wedges 500g small parn­snips, halved length­ways (larger parsnips quar­tered) 150g semi-soft ma­tured goat's cheese, thickly sliced 2 cups loosely packed picked wa­ter­cress sprigs (or rocket leaves) Lemon wedges to serve

Pre­heat oven to 180°C. Grease a large roast­ing tray and line with bak­ing pa­per. Place gar­lic and rose­mary to­gether on a chop­ping board and chop finely. Trans­fer to a bowl and com­bine with oil, honey, chilli ½ Place sweet potato, parsnip and pecan mix­ture on the pre­pared tray and toss to com­bine. Spread out evenly over tray. Cover with alu­minium foil and roast for 1 hour 15 min­utes or un­til veg­eta­bles are ten­der. Re­move foil, in­crease oven to 220c and cook, turn­ing half­way, for 30 min­utes or un­til veg­eta­bles are golden. Trans­fer roast veg­eta­bles to a serv­ing plat­ter with goat’s cheese and wa­ter­cress. Sprin­kle over ex­tra dried chilli and serve with lemon wedges.

NUTRI­TION • 19G PRO­TEIN • 10G SAT FAT • 61G CARB • 39G SUG­ARS • 185MG SODIUM • 865 CAL (3625KJ)

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