Roasted Roots and Satay Sauce
How to make sticky, sweet and caramelised roasted roots taste even better? Douse them in a creamy, tangy, slightly spicy satay sauce. You’ll never look back, promise. We use carrots and sweet potatoes here, but this recipe could be adapted to any root vegetable you have on hand - including parsnips, swede and celery root, which all become sweeter when roasted and which can balance the depth and spice of the satay sauce.
9-10 carrots (around 550g)
1 large sweet potato (around 550g)
2 tbsp (30g) olive oil
½ orange, juiced
1 tbsp (15g) rice wine vinegar
1 tbsp (15g) maple syrup
1 tsp salt
1 tbsp (15g) coconut or olive oil
1 shallot (around 90g), finely chopped
15g ginger, finely minced
1 chilli, finely chopped
2 cloves garlic, finely sliced
½ tsp turmeric
½ tsp cumin
1 x 400g tin coconut milk
4 tbsp (60g) soy sauce
2 tbsp (30g) rice wine vinegar
30g light brown sugar
200g peanut butter
20g roasted peanuts, to serve
10g fresh coriander, to serve
1 lime, to serve
Preheat the oven to 190˚C fan/210˚C conventional.
Scrub or peel the carrots and sweet potato and chop them into large 4-5cm pieces.
Into a large bowl, add the olive oil, orange juice, rice wine vinegar, maple syrup and salt and whisk to combine.
Add the chopped carrots and sweet potatoes to the bowl and toss to coat. Transfer the carrots and potatoes onto a large roasting tin, and spread them out so no pieces overlap - this ensures they brown and crisp.
Roast the vegetables for 35-40 minutes, until browned in some parts and soft throughout.
In the meantime, make the satay sauce. Heat the oil in a large frying pan over medium heat. Add the chopped shallots, ginger, chilli and garlic, stir to coat and sauté them for 8-10 minutes, until soft.
Add the cumin and turmeric, and toast them for 2-3 minutes, until fragrant. Next, add the coconut milk, soy sauce, rice wine vinegar, light brown sugar, peanut butter and 120ml water. Simmer the sauce for 12-14 minutes, until thick and creamy. Taste for seasoning and adjust to taste.
Spread the satay sauce onto a plate, and top it with the roasted sweet potatoes and carrots. Top everything off with roasted peanuts, coriander and a squeeze of lime.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.
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