Mains

Roasted Autumn

I love autumn and its flavours. Last night I chopped some sweet potato, a lovely beetroot, carrots, spreaded them on a baking tray and added some olive oil, salt, pepper, fresh thyme and rosemary. Then I gave all the ingredients a gentle massage making sure that all pieces are coated with the Catalan olive oil. The oven was already preheated at 200C. In no time my kitchen started to be filled with a homey smell. I stacked the roasted vedge, added a fresh garlic leave and a sprinkle of hemp seeds.

Roasted Autumn

Print Recipe
Serves: 2 Cooking Time: 25 min

Ingredients

  • 2 sweet potatoes
  • a lovely beetroot
  • 5 carrots
  • 2 table spoons of olive oil
  • half a tea spoon of salt
  • a pinch of freshly ground pepper
  • fresh thyme and rosemary
  • a table spoon of hemp seeds

Instructions

1

Preheat the oven at 200 C

2

Chop the sweet potatoes, the beetroot, the carrots and place them on a baking tray

3

Add the olive oil, salt, pepper, fresh thyme and rosemary

4

Give all the ingredients a gentle massage making sure that all pieces are coated with the Catalan olive oil

5

Stack the roasted vedge, add a fresh garlic leave and a sprinkle of hemp seeds

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