Roasted roots mash recipe
Elevate your Sunday roast with this roasted roots mash. Made with vibrant carrots, sweet potatoes and zesty lemon, this feel-good side dish is the ultimate addition to your Easter lunch.
See method- Serves 4
- 15 mins to prepare and 1 hour to cook
- 283 calories / serving
- Freezable
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 500g carrots, peeled and cut into 2cm pieces
- 700g sweet potatoes, peeled and cut into 2cm pieces
- 10g fresh thyme, ½ leaves picked, plus extra to serve (optional)
- 2½ tbsp extra-virgin olive oil
- ½ lemon, juiced
Each serving contains
- Energy
- 1195kJ 283.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 0.4g
- Sugars
- 19g
of the Reference intake
Carbohydrate 47.3gProtein 2.8gFibre 5.2g
Method
- Preheat the oven to gas 5, 190°C, fan 170°C. Put the carrots and sweet potatoes in a large roasting tin with the whole thyme sprigs and 2 tbsp olive oil. Season, then toss to coat. Cover with foil and roast for 30 mins. Remove the foil and roast for a further 30 mins until the veg is very soft and turning golden. Discard the thyme sprigs.
- Either crush the vegetables and lemon juice together with a potato masher, or blitz to a smooth mash with a hand blender; stir in the thyme leaves. Serve in a warm bowl, scattered with a few extra thyme leaves, if you like, and drizzled with the remaining ½ tbsp olive oil.
- See more Side dish recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
