Root vegetables are perfect winter comfort food for this time of year. I love the vary them up with different dressings or additions. The pomegranate seeds and balsamic vinegar make a delicious dressing and overall this is a wonderful filling side, low GI, high levels of Vit A and betacarotene so great for the skin. The good fats in the dressing allows the body to access the betacarotene benefits. Also – feeling a bit stressed? – tuck in, as they contain potassium which is great for the body at stressy times.
Honey Roasted Sesame Sweet Potato
300gr peeled sweet potato – cut in bite size cubes
3 tbsp olive oil
1 tsp salt
2 tbsp honey
2 tbsp sesame seeds
25ml balsamic vinegar
50 ml olive oil
1 tsp brown sugar
2 tbsp pomegranate seeds
Oven at 180 C
Toss the cubes of sweet potato in the oil and season with the salt.
Bake in the oven for about 15 minutes.
Remove when almost cooked and drizzle over the honey and sesame seeds.
Place back in the oven for final 8 minutes to finish the cooking and toast the seeds and caramelise.
Remove from the oven and let cook slightly.
Combine the vinaigrette ingredients and toss over the vegetables.
Delicious and full of flavour!.