Spicy roasted pepper and sweet potatoes
16 May 2018
by Dinna
Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
Background
When I make roast dinner I always use the lower shelf to bake other dishes - such as veggies or baked potatoes. These Spicy roasted pepper and sweet potatoes were actually served with my Sunday roast joint - but the leftovers were perfect for a Β vegetarian rice salad the next day.
Ingredients
- 1 large red bell pepper
- 2 small or 1 large organic sweet potato (skin on)
- 4 cloves of garlic
- 1 red onion
- 2 green mild chilli peppers
- 1 tsp dried oregano
- 2 Tbsp olive oil
- To garnish: Chopped parsley
Instructions
- Cut the pepper and sweet potatoes into chunks , the onion into wedges. Leave the skin on the garlic cloves, but crush them with a tenderiser. Cut a long insertion into chillies.
- Scatter all vegetables into a large roasting tray. Drizzle with oil, scatter the oregano over them and season with salt and pepper. Combine well then spread everything out in the tray.
- Put the tray in a medium hot oven (170-190Β°C) and roast for approx. 35 minutes until the vegetables are soft and lightly charred.
- Serve warm or at room temperature.
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Categories
- Meal Type: - Dinner - Everyday - Lunch - Quick & Easy - Roast - Side - Supper
- Cuisines: - Mexican
- Occasions: - Dinner Party - Sports Food - Sunday Lunch
- Ingredients: - Other Vegetables - Roots & Bulbs
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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