Try this Peter Gordon Chilli-roast sweet potato, courgettes, roast garlic, hazelnuts recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 180C/gas mark 4.Put the garlic in a pan, cover with 3cm water and add ½ teaspoon of fine salt. Bring to the boil, then cook over a medium heat until the water has almost evaporated. Drain.
Put the garlic, sweet potatoes, pears, chillies, rosemary, olive oil and half the sesame oil into a roasting dish. Sprinkle on 1 teaspoon of salt and plenty of freshly ground black pepper. Roast in the oven for 45 minutes, tossing twice.
Add the courgettes, hazelnuts and remaining sesame oil and toss together, then cook until the pears and sweet potato are cooked through, about 20 minutes. Remove from the oven and stir in the spinach.
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Serving Size: 1 Serving (1544g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1482 | ||
Calories from Fat: 320 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.6g | 47 % | |
Saturated Fat 5.3g | 26 % | |
Monounsaturated Fat 15.9g | ||
Polyunsanturated Fat 12.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 562.6mg | 19 % | |
Potassium 4120.5mg | 108 % | |
Total Carbohydrate 284.5g | 84 % | |
Dietary Fiber 46.6g | 187 % | |
Sugars, other 237.9g | ||
Protein 19.6g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1482
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