Cheese, Bacon & Sage Smashed Root Vegetables

A colourful spin on the classic roasted smashed potatoes. These cheesy, bacony, sagey smashed root veggies are the perfect starter or side to any meal. Serve crispy and hot with a delicious saucy accompaniment.

Serves 4-6 Prep Time: 10 minutes Cook Time: 30 minutes

Ingredients:

8 rashers streaky bacon, cut in pieces (we love Hellers)
8 potatoes – boiled until tender, halved (we love Wilcox Inca Gold)
1  kumara –  boiled until tender, quartered
4-5 pre-cooked baby beetroots
1 red onion – cut into wedges
A handful sage (we love Superb Herb)
A handful of grated cheddar cheese (we love Mainland)
extra virgin avocado oil (we love Olivado)
sea salt
pepper
pesto to serve

Method:

  1. Heat oven to 200°C and line a flat roasting tray with parchment.
  2. In a fry pan over a high heat, fry off the bacon until golden and crispy. Set aside.
  3. Spread the cooked potatoes, kumara, beetroots and red onion evenly over the baking tray. Gently press tops of each root veggie with a fork (except the onion) until they are smashed but still holding their shape. Drizzle everything with avocado oil, a sprinkling of salt and pepper and roast for 15 minutes.
  4. Now the onions are softer, sprinkle all of the veggies with grated cheddar, bacon bits and sage. Roast for a further 15 minutes.
  5. Devour HOT and serve with a side of pesto

 

 

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