Spiced baked sweet potatoes and red peppers
These Asian Spiced sweet potatoes and red peppers can be enjoyed warm (served as a side dish) or cold (served in a salad). It’s a very easy dish to make – best to cook it when you have the oven going for a roast or another dish. If you want it to be spicy, add chilli sauce or chilli flakes to the glaze.
Ingredients
Method
- Cut all vegetables into wedges and scatter them into a large baking tray (pointed peppers only need to be halved vertically).
- Mix the glaze ingredients and pour over the vegetables. Using your hands or a silicon brush, coat the veggies well with the glaze.
- Season with salt and pepper, then bake in a medium hot oven for 30-35 minutes, until the veggies are golden and tender. You might want to turn them once during baking.
- Serve warm or at room temperature.
- If you’re not using it within a couple of hours of cooking, store in an airtight container in the fridge. .