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Vegetarian Sweet Potato Hasselback Roast

January 8, 2018 by GG 6 Comments

 

Vegetarian Hasselback Sweet Potato Roast

Vegetarian Sweet Potato Hasselback Roast

 

Do you have those moments when you create something you look at it, taste it even and then the idea for something even better hits you?  I love my hasselback potato roast from my last post but as soon as I’d perfected the recipe, I began mulling over a vegetarian version, Vegetarian Sweet Potato Hasselback Roast.  Potatoes take a long time to cook and that makes the veg shrivel into insignificance before the potatoes are cooked but by using sweet potatoes, everything cooks at the same time to a luscious fresh bake, spiced with chilli and rich with olive oil and herbs.  The vegetables need to be cut really thinly and this is easiest with a mandolin or food processor.  Otherwise, take your time, make a cup of tea, be sure to have a very sharp knife, sit down and enjoy the making of a delicious dish.

 

Vegetarian Hasselback Sweet Potato Roast Ready For The Oven

Vegetarian Hasselback Sweet Potato Roast, Ready For The Oven

 

 

RECIPE

Vegetarian Sweet Potato Hasselback Roast

Serves 2 – 4 

 

5.0 from 1 reviews
Vegetarian Sweet Potato Hasselback Roast
 
Print
Prep time
25 mins
Cook time
40 mins
Total time
1 hour 5 mins
 
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: Glamorous Glutton
Recipe type: Vegetarian main or side dish
Cuisine: Swedish Inspired
Serves: 2-4
Ingredients
  • 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
Method
  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.
3.4.3177

 

Filed Under: Healthy Eating, Lunch, Main, Recipes, Vegetarian Tagged With: Carrots, Chilli, courgettes, olive oil, recipe, Roasted vegetables, sweet potato, thyme, Vegan, Vegetarian Sweet Potato Hasselback Roast

« Hasselback Potato Roast
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Comments

  1. Angie@Angie's Recipes says

    January 9, 2018 at 5:10 am

    That looks beyond delicious and very healthy too!

    Reply
    • GG says

      January 9, 2018 at 12:30 pm

      Thanks Angie, the spice adds a delicious kick. GG

      Reply
  2. Lorraine @ Not Quite Nigella says

    January 17, 2018 at 1:19 am

    Woah that looks so good! I have some purple sweet potato that might look interesting in there too! 😀

    Reply
    • GG says

      January 17, 2018 at 10:15 am

      Purple sweet potatoes would be perfect in this, good idea. GG

      Reply
  3. sherry MacKay says

    February 25, 2018 at 9:24 am

    how pretty and delicious this looks. Yum!

    Reply
  4. Jack Smith | BBQRecipez.com says

    March 16, 2018 at 4:51 pm

    I love everything about this recipe! Can’t wait to try it.

    Reply

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Glamorous Glutton

Hi! I’m GG and I write a Food and Travel Blog based in the UK. I began my blog in 2011 after years spent in the fashion industry, travelling the world. Finally I had time to think and indulge in my passions for writing, travel, food, and photography, in my own time.♥
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