Roasted root vegetables with anchovy & rosemary crumbs

Cooking Fish Roasted root vegetables with anchovy & rosemary crumbs

A wonderful accompaniment to a roast dinner are these roasted root vegetables with anchovy & rosemary crumbs.

Lables: Egg free Lactose free Peanut free Shellfish free Tree nut free
  1. Combine the breadcrumbs, butter, anchovy, garlic and rosemary in a small bowl.
  2. Preheat oven to 200°C. Place the sweet potato and fennel in a large roasting pan. Drizzle over half the oil and toss to coat. Season with salt and pepper. Combine the beetroot and remaining oil in a bowl. Season with salt and pepper. Place the beetroot in the pan. Roast in oven for 20 minutes.
  3. Add the carrots and roast for a further 15 minutes or until the vegetables are almost tender.
  4. Increase oven temperature to 220°C. Sprinkle the breadcrumb mixture evenly over the vegetables. Roast in oven for a further 10 minutes or until the breadcrumbs are golden and the vegetables are tender. Serve.

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70g fresh breadcrumbs
50g butter, melted
4 drained anchovy fillets, finely chopped
2 garlic cloves, crushed
1 tbsp chopped fresh rosemary
1 small sweet potato , peeled, cut into 6 wedges
1 large fennel bulb, trimmed, cut into 6 wedges
2 tbsp olive oil
6 baby beetroot, peeled, quartered
1 bunch baby carrots, trimmed, peeled

Adv

Autors
Preparation time
20
Cooking time
45
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Fish
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