Sweet Potato, carrots and hazelnuts
Sweet Potato, Carrots & Hazelnuts SERVES 4 - 6
INGREDIENTS
DIRECTIONS
TIPS
2-3 medium sweet potatoes, diced with skin on 3 carrots, diced 1 cup Hazelnuts, raw and unsalted 4 Tbsp olive oil 1. Set oven to 400 degrees. 2. Wash and dice sweet potatoes and carrots and place in large bowl. Add hazelnuts to bowl. 3. Add olive oil and use your hands to evenly coat the potatoes, carrots and hazelnuts. 4. Cook for 30 - 45 minutes or until potatoes and carrots are soft and golden brown. At 30 minutes, check every 15 minutes. Cook at a higher heat to cook faster. The thinner you cut the sweet potatoes and carrots, the quicker they will cook. Use two cookie sheets to allow for sweet potatoes and carrots to be only one layer thick. Place sweet potatoes, carrots and hazelnuts in a plastic bag and add olive oil to evenly coat if you do not want to use your hands. Serve over a bed of greens or alone. Copyright (c) 2017 The Healthy Edge, LLC All Rights Reserved
INGREDIENTS
DIRECTIONS
TIPS
2-3 medium sweet potatoes, diced with skin on 3 carrots, diced 1 cup Hazelnuts, raw and unsalted 4 Tbsp olive oil 1. Set oven to 400 degrees. 2. Wash and dice sweet potatoes and carrots and place in large bowl. Add hazelnuts to bowl. 3. Add olive oil and use your hands to evenly coat the potatoes, carrots and hazelnuts. 4. Cook for 30 - 45 minutes or until potatoes and carrots are soft and golden brown. At 30 minutes, check every 15 minutes. Cook at a higher heat to cook faster. The thinner you cut the sweet potatoes and carrots, the quicker they will cook. Use two cookie sheets to allow for sweet potatoes and carrots to be only one layer thick. Place sweet potatoes, carrots and hazelnuts in a plastic bag and add olive oil to evenly coat if you do not want to use your hands. Serve over a bed of greens or alone. Copyright (c) 2017 The Healthy Edge, LLC All Rights Reserved
