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Roasted root vegetables with anchovy & rosemary crumbs
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Delicious roasted root vegetables topped with savory anchovy and rosemary breadcrumbs, perfect for any roast dinner.
Ingredients:
  • 70g (1 cup) fresh breadcrumbs (made from day-old crusty bread)
  • 50g butter, melted
  • 4 drained anchovy fillets, finely chopped
  • 2 garlic cloves, crushed
  • 20.00 ml chopped fresh rosemary
  • 1 small (about 330g) sweet potato (kumara), peeled, cut into 6 wedges
  • 1 large fennel bulb, trimmed, cut into 6 wedges
  • 6 baby beetroot, peeled, quartered
  • 1 bunch baby (Dutch) carrots, trimmed, peeled
Instructions:
  • In a small bowl, mix breadcrumbs, butter, anchovy, garlic, and rosemary until well combined.
  • Preheat the oven to 200°C. Toss sweet potato and fennel in half of the oil in a large roasting pan. Season with salt and pepper. In a separate bowl, coat the beetroot with the remaining oil and season with salt and pepper. Add the beetroot to the pan. Roast in the oven for 20 minutes.
  • Add the carrots and continue roasting for 15 more minutes, or until the vegetables are nearly tender.
  • Turn up the oven to 220°C. Evenly scatter the breadcrumb mixture over the vegetables. Roast for an additional 10 minutes, or until breadcrumbs turn golden and vegetables are tender. Serve and enjoy!

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