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.
Ingredients
- 8 rashers Hellers streaky bacon cut in pieces
- 8 Wilcox Inca Gold potatoes boiled until tender & halved
- 1 kumara boiled until tender & quartered
- 4-5 baby beetroots pre-cooked
- 1 red onion cut into wedges
- Handful of Superb Herb Sage
- Handful of Mainland cheddar cheese grated
- Olivado Extra Virgin Avocado Oil
- Sea salt
- Pepper
- Pesto to serve
Instructions
- Heat oven to 200°C and line a flat roasting tray with parchment.
- In a fry pan over a high heat, fry off the bacon until golden and crispy. Set aside.
- 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.
- Now the onions are softer, sprinkle all of the veggies with grated cheddar, bacon bits and sage. Roast for a further 15 minutes.
- Devour HOT and serve with a side of pesto
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