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Mexican recipes

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Nut recipes

Root veggie fries

Name: Mexican cinnamon cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Makes about 50 servings
Cuisine: Desserts & Baking
Ingredients: unsalted butter, at room temperature 250g,icing sugar 100g,vanilla extract ½t,cake flour 250g,cinnamon 1½t,salt ½t,sugar 3T

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 30 minutes

Ingredients

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

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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