Summer a thing of the past, the weather has cooled, and the chestnuts are roasting away in the plazas. This recipe couldn’t be easier. It is simple with deep roasted, nutty flavours to tender root vegetables. This dish celebrates our love of seasonal nuts made into the most velvety, smooth oil which brings together the culmination of seasonal vegetables with nuts.
A dish of roasted root vegetables can always be spiced up with delicious nutty flavours. A gentle mix of Azada’s Peanut Oil with fragrant whole cardamoms, cloves and cinnamon sticks can do wonders to the simplest of ingredients.
Serves 2
Ingredients:
4 tablespoons Azada Peanut Oil
200 grams baby carrots, scrubbed
200 grams beetroots, scrubbed
200 grams sweet potatoes, scrubbed and cut into quarters lengthwise
200 grams large spring onions, cut into quarters lengthwise
A fews springs of thyme
1 cinnamon stick broken in half
3 cardamom pods
3 cloves
Sea salt and freshly ground black pepper for seasoning
Ingredients for the dressing:
1 tablespoon Azada Pistachio Oil
125 ml natural yoghurt (or dairy-free yoghurt)
2 tablespoons of a floral honey
2 tablespoons flaked almonds
Method:
Preheat the oven to 200°C/ 400°F/ Gas mark 6.
Scatter the sweet potatoes, baby carrots, spring onions, cinnamon stick, cardamom pods and cloves on a roasting tray.
Trim the beetroots, slice the beetroot and add them to the vegetables.
Drizzle the vegetables with Azada’s Peanut Oil, and season with thyme sprigs, sea salt and pepper.
Roast the vegetables in the oven for 25-30 minutes till golden. Remove from the oven and transfer to a serving dish.
If there is any excess oil left, pour into a saucepan over low heat. Add the honey and Azada’s Pistachio Oil. Once warmed through add the flaked almonds, continue to cook for a further minute and stir in the yoghurt.
Drizzle the yoghurt dressing over the roast vegetables and enjoy with crusty bread.
Anisha Fernandez 