You can’t have Christmas dinner without roast potatoes! My family always has a combination of regular potatoes and sweet potatoes so I had to share a recipe containing both. I thought about messing around with flavours but decided to keep it nice and simple with some seasonal fresh herbs. Christmas dinner is the only meal of the year where I like to stick to traditional flavours!
It might seem strange adding a little bit of tamari to this recipe but I love using it to replace salt, it also adds a delicious savoury taste to any meal! The rice flour is completely optional but I definitely recommend trying it as it helps the roof veg have an amazing crispy coating.
I love these served with my maple roasted parsnips, cranberry and orange sauce and roasted sprouts with hazelnuts. Obviously along with all the traditional Christmas dinner trimmings!
Serves 4 as a side
150g medium carrots
200g sweet potatoes
1 tbsp garlic infused olive oil
½ tbsp rice flour (or gluten free oat flour)
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary leaves
2 fresh sage leaves, chopped
1 tsp tamari (or a pinch of salt)
Pinch of black pepper
- Preheat the oven to 200oc and line a baking tray with greaseproof paper
- Peel the carrots, potatoes and sweet potatoes then chop them all into large chunks
- Rinse the potatoes to wash off some of the starch then add all the veg to a large pan of water
- Bring the pan to the boil, put the lid on the pan and cook for 7-10 minutes until the potatoes are soft but not mushy
- Drain the pan then add the root veg back into the pan along with the herbs, tamari, pepper and rice flour
- Mix thoroughly until everything is coated
- Spread the root veg out on the baking tray
- Roast for 15 to 20 minutes until the potatoes are nice and crispy on the outside
- Serve the roasted root veg in a large bowl with more of the fresh herbs sprinkled of the top
- Dig in!