Sticky roasted roots, with falafel.
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Ingredients of Sticky roasted roots, with falafel
- Prepare 8 of Chantenay carrots.
- You need 2 of baby beetroot.
- Prepare 1 of red onion.
- Prepare 1 tsp of ground coriander.
- Prepare 1 tsp of ground cumin.
- Prepare 1 tbsp of cooking oil.
- It's of Drizzle of golden syrup.
- You need 150 g of falafel (for the recipe pictured, I used ready-made sweet potato falafel from Tesco).
Sticky roasted roots, with falafel instructions
- Preheat the oven to 200C. Now, top, tail and peel the beetroot, and cut in half. Top and tail the carrots, and peel if necessary. Slice the onion. Now add all the vegetables to a roasting dish. Stir in the spices and oil, and then drizzle over a generous quantity of golden syrup. Put the roasting dish in the oven and set a timer for 20 minutes. Go and put your feet up!.
- When the timer goes off, stir the veg and add the falafel. Put the dish in the oven, then set another 20 minutes and start preparing any accompaniments / sides. After the second 20 minutes the veg should be done!.
- For the meal pictured, I served this with - lemon & coriander couscous, steamed tenderstem broccoli and mango-harissa dip. (See separate recipes - all can be made easily within the 20 minutes.).
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