Wednesday, 19 October 2011

Honey roast vegetables.... Mood= Winter warmers

Since opening Baity Kitchen last December our roasted root vegetables have been a very very BIG hit. They are simple, retain their flavour and have a moorish crunch and stickiness to them. We get a lot of requests about how we cook them and i always tell my clients that its the simplest recipes that always have the best results and this is one of them.

I do this with all my my root vegetables just the only thing i change is the honey, by using golden syrup or maple syrup. So it works with all three.

Whatever vegetable you use, be it sweet potato, carrots, parsnips etc, the best thing is to follow this recipe and it goes well with fish, meat or simply on its own.

The one is am showing in the photo today is for sweet potato as we make this everyday without fail come winter or spring.

4 sweet potatoes cut into wedges
garlic in their skins
A bunch of thyme
Honey, Maple syrup or golden syrup
Olive oil
Salt, pepper

  • Cut the sweet potato down the middle and wedge it
  • Then sprinkle with salt pepper and drizzle with oil and the syrup and place on baking paper and break apart some thyme and place in a hot oven at 200 degrees on their sides.

  • This point is important as this will help caramelise them and make them sticky and chewy.
  • Place them in the oven and DO NOT MOVE them for at least 40 minutes and them turn them over and cook again for another 20 or so minutes till they have browned all over. 
  • Serve them straight away. 

Always make more then you think as you will want more and more.
So delicious and so so good for you.

Sweet potato has many nutritious qualities to it. Here is a little info i found on Wikipedia:

Besides simple starches, sweet potatoes are rich in complex carbohydrates, dietary fiber, beta carotene (a vitamin A equivalent nutrient), vitamin C, and vitamin B6. Pink, yellow and green varieties are high in carotene, the precursor of vitamin A.
In 1992, the Center for Science in the Public Interest compared the nutritional value of sweet potatoes to other vegetables. Considering fiber content, complex carbohydrates, protein, vitamins A and C, iron, and calcium, the sweet potato ranked highest in nutritional value. According to these criteria, sweet potatoes earned 184 points, 100 points over the next on the list, the common potato.
Sweet potato varieties with dark orange flesh have more beta carotene than those with light-colored flesh, and their increased cultivation is being encouraged in Africa, where vitamin A deficiency is a serious health problem. Despite the name "sweet", it may be a beneficial food for diabetics, as preliminary studies on animals have revealed it helps to stabilize blood sugar levels and to lower insulin resistance.[24]
The peptic substance (0.78 percent total, 0.43 percent soluble) present in fresh tubers contains uronic acid (60%) and methoxyl (4-5%). Other constituents include phytin (1.05%), two monoaminophosphatides (probably lecithin and cephalin), organic acids (oxalic acid), phytosterolin, phytosterol, resins, tannins, and coloring matter.[2

Sounds good. eh?



tasteofbeirut said...

Just reading your description of these I could tell my mouth was watering! I could eat a bunch every day and not tire of them. I would love to patronize your restaurant next time I am in London.

Joudie's Mood Food said...

I forgot to mention that i just place the garlic in their skins scattered around the tray and let them roast with the Vegetables. They will caramelise and go sweet. DIVINE!

Foodafok said...

This is the true perfect nutrition.