Quick and Easy

Crunchy kumara & beetroot bake

A delicious medley of tray-baked vegetables made extra tasty with a scattering of breadcrumbs, anchovies and sage
Crunchy kumara & beetroot bake
4
40M

Ingredients

Method

1.Preheat oven to 200°C.
2.In a medium bowl, combine breadcrumbs, butter, walnuts, anchovy, garlic, and sage.
3.In a baking dish, combine kumara and leek. Drizzle half the oil over the top, tossing to coat. Season to taste.
4.Combine beetroot and remaining oil in another bowl. Season to taste. Arrange in baking dish with kumara. Bake 20 minutes.
5.Add carrots to the dish and bake a further 5-10 minutes until vegetables are almost tender.
6.Increase oven to very hot, 220°C. Sprinkle breadcrumb mixture and extra sage leaves over the vegetables.
7.Bake 5-8 minutes until breadcrumbs are golden and the vegetables are tender.

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