Roasted sweet potatoes and carrots with sesame seeds

Roasted sweet potatoes and carrots with sesame seeds

Total: 1 hr 20 Min. | Active: 20 Min.
vegan, lactose-free, gluten-free
Nutritional value / person: 328 kcal
, Fat: 20 g
, Carbohydrate: 29 g
, Protein: 4 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


500 g carrots, quartered lengthwise
1 tbsp olive oil
½ tbsp sesame seeds
¼ tsp salt

To roast

600 g sweet potatoes, peeled, cut lengthwise into slices
1 tbsp olive oil
½ tbsp sesame seeds
½ tsp salt

Coriander dressing

1 bunch coriander, finely chopped
¼ bunch Thai basil, finely chopped
1 organic lime, use a little grated zest and all of the juice
1 garlic clove, pressed
2 tbsp olive oil
2 tbsp sesame oil
2 tbsp sesame seeds
¼ tsp salt
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How it's done

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Mix the carrots, oil, sesame seeds and salt in a bowl, transfer to a baking tray lined with baking paper, place a second sheet of baking paper on top of the vegetables.

To roast

Approx. 20 mins. in the centre of an oven preheated to 200°C. Mix the sweet potatoes, oil, sesame seeds and salt in the same bowl. Remove the upper layer of baking paper, add the sweet potatoes to the tray of carrots. Return to the oven for approx. 40 mins.

Coriander dressing

In a bowl, mix the coriander with all the other ingredients up to and including the salt. Drizzle the coriander dressing over the vegetables.

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