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07/05/2025
With the weather getting cooler, this simple recipe is a great way to warm up while enjoying the natural sweetness of autumn vegetables with a touch of indulgence! 🍖 😃
Ingredients
1 sweet potato, peeled and cut into 1-inch cubes
2 bunches baby Dutch carrots, trimmed
6 shallots, peeled and halved
2 tbs olive oil
1/2 tsp dried thyme
1/4 tsp smoked paprika
Salt and freshly ground black pepper
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed
Method
1. Preheat oven to 200°C. Line a baking tray with baking paper.
2. In a large bowl, toss the sweet potato cubes, carrots and shallots with olive oil, thyme, paprika, salt and pepper.
3. Spread the vegetables in a single layer on the prepared baking tray.
4. Roast for 40-45 minutes, or until the sweet potato is tender and the carrots and shallots are golden brown and caramelised, stirring halfway through cooking.
5. Remove from oven and serve with your Family Chef Roast Pork and some gravy and enjoy!
Crispy Crackle
1. Pre-heat oven to 240°C or set oven to grill.
2. Remove crackle from roast pork.
3. Try and lay the crackle (golden side facing up) as flat as you can on a foil lined baking tray.
4. Crackle should turn puffy and crisp within 5 minutes (but you do need to watch the crackle as it can burn quite quickly).
Recipe supplied by Family Chef.
