Honey-Roasted Pink Onions & Sweet Potato

Serves: 8

You will need
750g sweet potatoes, peeled and cut into 4-5cm cubes
2 Rosanna pink onions, peeled and cut into thick wedges
5 tablespoons olive oil
1 teaspoon ground ginger
1 teaspoon ground cumin
2 teaspoon dried chilli flakes
1/2 orange, juiced
1 tablespoon honey
Salt
A handful of coriander leaves, roughly chopped
Black olives, to serve

Directions
1. Heat the oven to 190ºC/fan 170ºC/Gas Mark 5. Put the sweet potatoes and onions in a single layer in a roasting tin. Whisk together the olive oil, ginger, cumin, chilli flakes, orange juice and honey. Pour this mixture over the vegetables and toss to coat well. Season with salt and roast for 15-20 minutes or until tender.


2. Sprinkle with the coriander before serving and scatter with a few black olives, if
using.




Recipe courtesy of www.rosannaonions.com



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