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Roasted roots mash recipe

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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

Serves 4
15 mins to prepare and 1 hr to cook
283 calories / serving
Freezable
Healthy
Vegan
Vegetarian
Gluten-free
Dairy-free

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

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.
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.

See more Side dish recipes