Roast sweet potato and swede with rosemary and garlic

Winter roast veggies are so warming and comforting. This dish is a delight on its own or as part of a meal. You can make up double the portions so that you have extra for the next day. For our roast veggies we chose sweet potatoes and swede but you could use almost any vegetable in this dish.

What would be your favourite combination.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 85
% Daily Value *
Total Fat 2g4%
Total Carbohydrate 17g6%
Dietary Fiber 3g12%
Sugars 6g
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Prep Time10 mins
Total Time55 mins
Yields4 Servings


½ Bulb garlic
4 Medium sweet potato
1 Red Onion
4 sprigs Rosemary
Salt & Pepper to taste
1 Swede or turnip
2 tsp Olive oil



Preheat your oven to 210C. Peel and chop sweet, sweet potatoes and red onion. Separate garlic cloves.


Place your chopped vegetables into a large baking tray. Drizzle over olive oil, then sprinkle over the leaves of one of the sprigs of rosemary. Season.


Toss together the vegetables and oil mixture, so all veg is evenly coated, then arrange the remaining rosemary on top.


Place in the oven to bake for 30-35 minutes, or until softened and golden brown. Serve warm.

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