Ghee Roasted Root Veggie Bake
Serves: 6
Prep time: 25 minutes
Cook time: 20-25 minutes
Ingredients
2 potatoes
1 beetroot (1/2 yellow, 1/2 purple or just purple)
1 sweet potato
1 Japanese sweet potato (or another regular s. Potato)
3 tbsp ghee
1 garnish clove, minces
1 large sprig fresh rosemary or 1 tsp dried rosemary
1 small sprig thyme or 1/2 tsp dried thyme
Sea salt + black pepper to taste
Optional; cheese
Parsley or fresh herbs to serve
Directions
1. Preheat oven to 180C.
2. Using a mandolin, or a shop knife to slice the vegetables into thin rounds.
3. Add 1/2 tsp ghee onto the bottom of a casserole dish or cast iron skillet to grease the bottom.
4. Assemble the vegetables into the dish however you would like them. I’ve done them in a sort of swirl.
5. Add 2 1/2 tbsp ghee into a small bowl with the minced garlic, rosemary, thyme, salt and pepper and stir to combine.
6. Drizzle the ghee over the vegetables. Optional to sprinkle over some cheese like parmesan if desired.
7. Bake in the oven covered for 20-25 minutes, then bake for a further 15 minutes uncovered so the top can crisp up.
8. Serve with your favourite protein.
Enjoy!