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Mum’s The Word Basics
4 ROASTED SWEET POTATO
WITH CHICKPEAS
PREP + COOK TIME 45 MINUTES SERVES 4Preheat oven to 220°C/200°C fan. Scrub 1kg small orange
sweet potato. Cut unpeeled sweet potato and 2 medium (340g)
red onions lengthways into wedges. Drain 400g can chickpeas;
rinse. Place sweetpotato, onion, chickpeas and 10 torn
sprigs fresh thyme on an oven tray lined with baking
paper. Drizzle with ¼ cup olive oil; season withflaked salt
and freshly ground black pepper; toss tocoat. Roast
for 30 minutes or until sweet potato is tender and
browned. Serve with roast chicken, lamb or beef.3 ROASTED HEIRLOOM CARROTS
PREP + COOK TIME 40 MINUTES SERVES 6
Preheat oven to 200°C/180°C fan. Scrub 1 bunch each
orange, white and purple heirloom carrots. Trim stalks to
2cm lengths; reserve carrot tops. (You will need 1kg trimmed
carrots.) Pick 1 cup small tender leaves from reserved carrot
tops, wash; discard remaining tops. Process tops with ½ cup
extra virgin olive oil, ¼ cup red wine vinegar, 1 tablespoon
honey and 2 teaspoons cumin seeds until finely chopped.
Season to taste. Drizzle half the dressing over carrots;
roast for 30 minutes or until tender. Serve drizzled with
remaining dressing. Serve with pork or lamb.
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