ONE-TRAY WARM ROAST
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)