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.