Roasted root vegetables with anchovy & rosemary crumbs

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

Recipe «Roasted root vegetables with anchovy & rosemary crumbs» presented in category Recipes / Fish, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.