Ingredients
- 8 small potatoes (oven/fry), cut in quarters
- 2 sweet potatoes
- 4 carrots
- 1 large red beetroot
- 1/2 butternut
- 6 tbsp olive oil
- Salt and pepper
- Oregano
- Chilli powder
- Basil
- 4 tbsp lemon juice
Instructions
- Preheat oven to 220°C. Coat two large baking trays with 1 1/2 tablespoons olive oil, brushing it over the trays until it covers them well.
- Wash all the vegetables, peel the beetroot and butternut and cut them all into sticks.
- Place the potatoes and sweet potatoes in a large bowl and cover with very hot water. Leave to stand for 10 minutes.
- Drain, then transfer to a clean towel and pat dry. Rinse and dry the bowl, then put the potatoes and sweet potatoes back in. Drizzle with the 1 1/2 tablespoon olive oil and sprinkle with salt and pepper, oregano, basil, chilli powder and half the lemon juice. Mix well, then spread in a single layer on the baking sheet and bake for 35 – 40 minutes.
- Repeat the same steps for the other vegetables (carrots, beetroot and butternut) and bake on the second baking tray for 25 – 30 minutes.
- Halfway through the cooking time, turn all the vegetables over with a spatula so that they cook evenly on all sides. Remove when crisp. Sprinkle with more spices and salt if desired.
- Enjoy with your dip of choice from this series.
