ROASTED POTATO CARROT RECIPES

Steps:

• Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.
• Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.
• Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.
• Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
• Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.
• Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.

Steps:

• Preheat oven to 450 degreesWash potatoes.Cut potatoes into wedges.Toss with oil, butter, salt, pepper, and whatever else you’d like: garlic, balsamic, spices, etc. Roast for 15 minutes.Shake around. Stir.Roast for another 20 minutes. Check ‘em. Keep cookin’ ‘em.Take ‘em out. Check the seasoning. Add more if necessary.Sprinkle with herbs.Serve immediately.