Vegetarian Sweet Potato Hasselback 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

RECIPE

Vegetarian Sweet Potato Hasselback Roast

Serves 2 – 4 

5.0 from 1 reviews

Vegetarian Sweet Potato Hasselback Roast

 

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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.

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