Roasted sweet veg

Continuing on our rustic week here, there is simply nothing more satisfying to hit the savoury food spot that some roasted sweet potatoes, carrots and parsnip. 

Packed with an abundance of health benefits from vitamin A (in the form of beta-carotene), vitamin C, manganese, copper, pantothenic acid, and vitamin B6. Additionally, this dish is a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2, and phosphorus.


2 carrots chopped into chips 

2 parsnips chopped into chips 

Sweet potatoes chopped into chips  

A sprinkle of agave syrup and fresh thyme 

Put in oven at 200c for about 25-30 mins 

Take out and sprinkle with salt and pepper and garnish with parsley and coriander. 


3 Comments Add yours

  1. one of my favorite autumnal things!!! sweet potatoes haha I’m so happy and roasted they are amaziiiiing yumy 🙂


  2. Kind Kitchen says:

    Looks amazing! Will try to make it during the week


    1. lindacooganb says:

      Ah yeah I hear you but I LOVE roasted veg and potatoes crispy on the verge of brown and overly tanned 😋 I blame every Irish Mammy haha

      Liked by 1 person

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