Vegetarian Sweet Potato Hasselback Roast
Prep time
Cook time
Total time
Roasted thinly sliced vegetables with a hint of chilli and drizzle of olive oil make this a perfect starter, side dish or a main. Being vegan and vegetarian its a very adaptable dish.
Glamorous Glutton:
Recipe type: Vegetarian main or side dish
Cuisine: Swedish Inspired
Serves: 2-4
  • 1 large sweet potato
  • 1 large or 2 small courgette
  • 1 large or 2 small carrots
  • 3 tbsp olive oil
  • 2 red chillies, finely sliced
  • 3 sprigs of fresh thyme
  • pinch of salt
  1. Wash and dry all the veg and peel the carrots.
  2. Thinly slice all the veg on a mandoline, food processor or with a very sharp knife.
  3. Preheat the oven 200c, 180c fan assisted, 400f, gas mark 6.
  4. Drizzle 1 tablespoon of olive oil into the bottom of a roasting dish
  5. Stack the veg along the length of the dish, alternating the vegetables, sweet potato, courgette carrot, sweet potato and repeat.
  6. Once the vegetables are stacked tight into the roasting dish tuck half the chilli slices into the slices of veg.
  7. Drizzle with the remainder of the olive oil and scatter with the fresh thyme.
  8. Roast in the oven for 40 to 45 minutes until golden and cooked through.
  9. Sprinkle with the remaining chopped chilli.
Recipe by Glamorous at