Roasted Root Vegetables with Pitta

Roasted Root Vegetables with Pitta

(Ideal for vegetarians)

2 med sweet potatoes, peeled and cut into thick wedges

15 baby carrots, washed and left whole

2 med red onions, cut into wedges

4 tbsp olive oil

2 courgettes, cut into thick slices, diagonally

2 sprigs of rosemary

1 tsp honey

2 tbsp balsamic vinegar

1tsp chilli flakes

300g crumbled goats cheese

warm pitta bread to serve

Preheat oven 180C fan. Place the sweet potatoes, carrots and onion in a roasted tray and drizzle with oil. Roast for 20 mins. Add the courgettes and rosemary. Mix together vinegar, honey and chilli. Pour over veg and mix well. Roast for a further 15 min. Mix during cooking. Season with salt and freshly ground pepper and scatter with the crumbled goats cheese. Mix well and serve with the pitta breads.