• Description:

    This all-frills, no-fuss root vegetable bake is simply the perfect side for any roast, braai or hearty main meal. Feel free to add extra veggies if you just can’t get enough of this mouth-watering dish. Preparation: 20 min. Cooking: 50 min. Serves 6 as a side dish

  • Ingredients:

    2 large potatoes; cut into quarters or 3 medium potatoes sliced in half
    3–4 carrots; peeled and chopped into chunks
    2 onions; peeled and sliced into quarters

    1 medium butternut; sliced into semi-circles and deseeded
    ¼ cup (60 ml) sunflower oil
    Salt and pepper
    3 beetroots; quartered
    1 cups (250 ml) breadcrumbs

    2/5 cup (100 ml) grated Cheddar
    1 tsp. (5 ml) dried chilli flakes (optional)
    1 tsp. (5 ml) mixed dried herbs
    1 garlic clove; peeled and crushed

  • Method:

    1. Preheat oven to 180 °C
    2. Toss all vegetables, except the beetroot, in half the oil and season with salt and pepper. Arrange vegetables in a roasting dish.
    3. Add beetroot to the same roasting dish.
    4. Mix breadcrumbs, Cheddar, oil, chilli, herbs and garlic together, and season.
    5. Scatter breadcrumb mixture over the root vegetables and roast for 40–50 min. or until cooked through and golden.  
    6. Serve warm with roast meat or chicken.