Festive Sides Three Ways

Barbeque Butternut, Rosemary Roast Sweet Potatoes & Minty yoghurt carrots

If you have the whole family coming over this festive season you’re going to want to try these super easy sides. Packed with festive flavours and it's going to rock next to any roast.

ROAST SIDES THREE WAYS

First up - the SWEET POTATO...

sweet potato

easy sweet potato recipe

ROAST SWEET POTATO

Next up - the BUTTERNUT...

BUTTERNUT RECIPE

EASY BUTTERNUT

ROAST BUTTERNUT

Lastly - the CARROTS...

CARROTS

easy carrot recipe

roast carrots

_ Festive Sides Three Ways

Ingredients

1 Rosemary Roast Sweet Potatoes

Serves 6

Cooking time: 45 mins

Prep time: 15 mins

 

1 Knorr cook-in-bag garlic & rosemary

10 medium sweet potatoes, roughly chopped

15ml sage, finely chopped

45ml parsley, finely chopped

15ml thyme, finely chopped

15ml rosemary, finely chopped

1 clove garlic, crushed

30ml olive oil

salt and pepper

 

Preheat the oven to 180’c. Place the sweet potatoes in the bag provided. Sprinkle the seasoning into the bag, seal and place in the oven to roast for 45 minutes. Make the herb oil while the sweet potatoes cook. Combine the chopped herbs, crushed garlic, olive oil and salt and pepper and mix. Once the potatoes are cooked, remove from the bag and serve with a generous drizzle of herb oil and a sprinkle of salt.

 

2 Barbeque Roasted Butternut with Feta

 

Serves 6

Cooking time: 60 mins

Prep time: 10 mins

 

1 Knorr cook-in-bag BBQ flavour

2 small butternuts

125ml dukkah spice

125ml feta crumbled

 

Preheat the oven to 180’c. Peel the butternut and cut into thick wedges. Place the butternut wedges in the bag provided. Sprinkle the seasoning into the bag, seal and place in the oven to roast for 45 minutes. Once the butternut is cooked, remove from the bag and serve.  Crumble over feta and sprinkle with dukkah and serve.

 

3 Roasted Carrots with minted yoghurt

 

Serves 6

Cooking time: 35 mins

Prep time: 15 mins

 

1 Knorr cook-in-bag lemon and Italian herbs

500g baby carrots, peeled

125ml double cream yoghurt

1 lemon, juice

125ml fresh mint, finely chopped

125ml pumpkin seeds

 

Preheat the oven to 180’c. Place the carrots in the bag provided. Sprinkle the seasoning into the bag, seal and place in the oven to roast for 35 minutes. While the carrots roast combine the yoghurt, lemon juice and fresh chopped mint and mix. Once the carrots are cooked, remove from the bag and serve with minted yoghurt and pumpkin seeds.

December 10.