Ghee Roasted Root Veggie Bake

GheeSides
Written By Amber McKenna

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!

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Amber McKenna
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