Makes: 2 - 3 portions
- 1 small sweet potato
- 1.5 parsnips (pastinaak) or rutabaga (koolraap)
- 2-3 carrots
- 1-2 shallots
- 1-2 cloves of garlic, peeled
- pinch of dried chipotle pepper
- Zest of 1/4 lime
- 1 small jalapeño pepper
- 1 sprig fresh rosemary
- 1-2 sprigs fresh sage
- 1-2 bay leaves
- 1 cinnamon stick, chopped in half
- 2 tablespoons olive oil
- 1 tablespoon light brown sugar
- 1/4 teaspoon smoked paprika
- 1 tablespoon dark rum (optional)
- 1 baking apple (such as Spartan, Gala, or Cortland), cored, sliced into wedges, and drizzled with lime or lemon juice to prevent browning
- 1/4 cup raw walnut halves
- Sea salt and freshly cracked black pepper, to taste
- 1/2 teaspoon smoked salt (optional)
- Clean the sweet potatoes and peel (optional). Dice the sweet potato in bite size pieces.
- Peel and trim the parsnips. Cut into 1cm slices.
- Peel the carrots. Cut into 1cm slices.
- Peel the shallots and cut into quarters.
- Preheat the oven to 205º C.
- Place the sweet potatoes, parsnips, carrots, shallots, garlic, chipotle pepper and lime zest in an oven appropriate bowl.
- Add the jalapeno, sprig rosemary, sprigs sage, bay leaves, and cinnamon stick halves.
- Mix together olive oil, brown sugar, smoked paprika, rum, black pepper, and salt.
- Add the mixture over the vegetables.
- Bake in the oven for 30 minutes.
- Add the apples and walnuts to the pan, and stir to combine.
- Roast for another 30 – 45 minutes, or until vegetables are tender and lightly browned.
- Remove the pan from oven, stir vegetables, and add smoked salt, sea salt, and black pepper to taste.
- Serve immediately.
Recipe adapted from Pop Artichoke.