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Roasted roots mash recipe

Roasted roots mash recipe

1 rating

Elevate your Sunday roast with this roasted roots mash. Made with vibrant carrots, sweet potatoes and zesty lemon, this feel-good side dish is the ultimate addition to your Easter lunch. See method

Ingredients

  • 500g carrots, peeled and cut into 2cm pieces
  • 700g sweet potatoes, peeled and cut into 2cm pieces
  • 10g fresh thyme, ½ leaves picked, plus extra to serve (optional)
  • 2½ tbsp extra-virgin olive oil
  • ½ lemon, juiced​

Each serving contains

  • Energy

    1195kj
    283kcal     14%

  • Fat

    11g 15%

  • Saturates

    2g 9%

  • Sugars

    19g 21%

  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 47.3g Protein 2.8g Fibre 5.2g

Method

  1. Preheat the oven to gas 5, 190°C, fan 170°C. Put the carrots and sweet potatoes in a large roasting tin with the whole thyme sprigs and 2 tbsp olive oil. Season, then toss to coat. Cover with foil and roast for 30 mins. Remove the foil and roast for a further 30 mins until the veg is very soft and turning golden. Discard the thyme sprigs.
  2. Either crush the vegetables and lemon juice together with a potato masher, or blitz to a smooth mash with a hand blender; stir in the thyme leaves. Serve in a warm bowl, scattered with a few extra thyme leaves, if you like, and drizzled with the remaining ½ tbsp olive oil.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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