Ingredients

Method

• ½ butternut, peeled
• 1 large sweet potato, unpeeled
• 5 large carrots, peeled
• 2 T olive oil
• 1 T Woolworths Moroccan spice
• 1 T sea salt
• 2 t fresh herbs such as chives and parsley, finely chopped
• 1 T Woolworths basil pesto
• ½ cup plain yoghurt

Method

Ingredients

Preheat the oven to 200°C. Slice the butternut, sweet potato and carrots into matchsticks, then toss with the olive oil and Moroccan spice.

Place on a baking tray – you may need two trays. Bake for 25–30 minutes, tossing gently every 10 minutes until evenly crisp and slightly charred.

Mix the salt and herbs and scatter over before serving. Stir the pesto into the yoghurt and serve on the side.

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