Roasted Roots With Sage and Rosemary


Winter time is here and I rediscover the pleasure of warming up the kitchen with the warmth of the oven and feeling the beautiful smell of roasted vedge and herbs. I open the fridge and quickly grab a sweet potato, a carrot, a slice of pumpkin, chop them to cubes, coat them in olive oil, some salt and pepper and a handful of sage (Lat. – Salvia divinorum) and rosemary (Lat. – Rosmarinus officinalis). Leave the tray in the preheated oven at 180C for about 15 minutes and serve with sprinkled poppy seeds.


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