Prepare to embark on a culinary journey that will transform your ordinary vegetable side dish into an extraordinary flavor explosion! This Peter Gordon-inspired roasted sweet potato and courgette recipe is not just a meal, but a sensory experience that will tantalize your taste buds and elevate your cooking game. With a perfect balance of spicy chili, nutty hazelnuts, and caramelized roasted garlic, this dish promises to be the star of your dining table, turning even the most reluctant vegetable eaters into passionate fans.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Fusion
Serves: 4 servings
Ingredients
- 2 sweet potatoes, cubed
- 2 courgettes, sliced
- 1 head garlic, roasted
- 1/2 cup hazelnuts, chopped
- 2 tablespoons olive oil
- 1 tablespoon chili flakes
- Salt and pepper to taste
Instructions
- Preheat the oven to 200°C (400°F). Line a large baking sheet with parchment paper.
- Wash and peel the sweet potatoes. Cut them into uniform 2-cm cubes to ensure even roasting.
- Slice the courgettes into 1-cm thick rounds, keeping them relatively consistent in size.
- Take the whole head of garlic and slice off the top to expose the cloves. Drizzle with a little olive oil and wrap loosely in aluminum foil.
- In a large mixing bowl, toss the sweet potato cubes with olive oil, chili flakes, salt, and black pepper until evenly coated.
- Spread the sweet potato cubes on the prepared baking sheet in a single layer, ensuring they are not overcrowded.
- Place the wrapped garlic head on the same baking sheet. Roast in the preheated oven for 25 minutes.
- After 25 minutes, add the sliced courgettes to the baking sheet, tossing them gently with the sweet potatoes.
- Toast the chopped hazelnuts in a dry skillet over medium heat until fragrant, about 3-4 minutes. Set aside.
- Continue roasting the vegetables for another 15 minutes, or until the sweet potatoes are golden and tender, and the courgettes are lightly caramelized.
- Remove the roasted garlic and unwrap. Squeeze the soft, caramelized cloves out of their skins.
- Transfer the roasted vegetables to a serving platter. Scatter the toasted hazelnuts over the top.
- Squeeze the roasted garlic cloves over the vegetables, distributing them evenly.
- Serve immediately, garnishing with additional chili flakes or fresh herbs if desired.
Tips
- Uniform Cutting: Ensure all vegetable pieces are similar in size for even roasting.
- Don't Overcrowd: Give your vegetables breathing room on the baking sheet to achieve that perfect golden caramelization.
- Roasted Garlic Hack: Wrapping the garlic in foil helps it steam and become incredibly soft and sweet.
- Hazelnut Toasting: Watch nuts carefully when toasting - they can burn quickly!
- Temperature Matters: A hot oven (200°C/400°F) is key to achieving crispy edges and tender interiors.
- Flavor Boosting: Feel free to experiment with additional herbs like thyme or rosemary for extra depth.
- Serving Suggestion: This dish is versatile - serve as a side, or add protein to make it a complete meal.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 6g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
