Caribbean roast vegetables

Plain roast vegetables need tarting up when you’ve eaten nothing but carrots and swede et al all winter. There’s a recipe in the book, Spice it Up called ‘Levi’s Roots’ by the author of the same name, in which he fries sweet potatoes with caribbean classics, all spice and nutmeg, a combo which I have nicked for this recipe.

As is the case with the Reggae Reggae man’s version, sweet roots such as carrots, parsnip, jerusalem artichokes and swede, which I roasted rather than fried for ease, go perfectly with warming spice, which powers right through any seasonal food monotony. Add some lime-soaked onion and fresh coriander and you’ve got yourself a fresh, crunchy side dish to pep up a bit of grilled meat and salad.

Click through for recipe

Ingredients (serves 2-4 as a side dish)

A selection of root vegetables to feed 2-4 people such as a couple of carrots, half a swede, a few jerusalem artichokes and a parsnip or two.

1 teaspoon of ground all spice

1 teaspoon of nutmeg

1 teaspoon of dried chilli

a good grinding of pepper (equiv of a teaspoon of pre-ground)

1 lime

1 red onion

1 handful of coriander leaves

olive oil

salt

Directions

Preheat the oven to 200C

Finely chop the onion and put in a small bowl. Add a pinch of sea salt and the juice of the lime and set aside.

Chop root veg into bitesize cubes and add to a big bowl.

Add a good glug of olive oil, the nutmeg, pepper and all spice and stir well to coat. Tip into a roasting dish and roast for 30-40mins until cooked through and crispy.

Remove from oven and add onion and any juice left in bowl. Chop coriander roughly, add to roots also and toss together well.

Serve.

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