Carrot and Sweet Potato Nut Roast

INGREDIENTS

• 2 Large Sweet Potatoes, halved lengthways
• 2 Tbsp Simply Better Italian Extra Virgin Olive Oil
• Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper
• 2 Packs Simply Better Irish Baby Carrots, halved lengthways
• 1 Tbsp Honey
• 1 Onion, finely chopped
• 1 Pack Simply Better Portobello Mushrooms, sliced & halved
• 1 Tsp Fresh Thyme
• 1 Tbsp Simply Better Mediterranean Seasoning
• 2 Tbsp Simply Better Poultry Seasoning
• 1 Tsp Simply Better Greek Oregano
• 200g Packs Dunnes Stores Wholefood Protein Mix Nuts, roughly chopped
• 1 Pack Simply Better Wild Sage & Sautéed Onion Sourdough Stuffing
• 25g Dried Cranberries
• 1 Simply Better Irish Free Range Corn Fed Large Egg, beaten
• 1 Pack Simply Better Organic Mixed Beans, drained
• 1 Tbsp Fresh Basil, chopped
• 1 Tbsp Fresh Parsley, chopped

METHOD

1. Preheat the oven to 180°C (350°F/Gas Mark 4).
2. Place the sweet potatoes on a baking tray, drizzle with olive oil and roast for 25 minutes skin side up. Add the baby carrots to the tray with the sweet potatoes. Drizzle the carrots with olive oil, season with salt and pepper and drizzle over the honey. Return the tray to the oven and cook for another 25 minutes until the sweet potatoes are tender.
3. Meanwhile, heat a tablespoon of the oil in a frying pan over a medium heat and cook the onion until softened. Add the sliced mushrooms, season generously with salt and pepper, then add the thyme, Mediterranean seasoning, poultry seasoning and Greek oregano. Continue to cook for 30 seconds, then remove from the heat.
4. Remove the skins from the roasted sweet potatoes and place the flesh in a large bowl. Roughly mash, then add the onion and mushroom mixture.
5. Add the chopped nuts, sourdough stuffing, cranberries, egg, mixed beans, basil and parsley. Mix well to combine.
6. Line the roasted carrots on the base of a 9-inch round cake tin, cut side down.
7. Spoon the sweet potato and mushroom mixture on top and spread into an even layer with the back of a spoon.
8. Bake for 25-30 minutes until cooked through and warm in the centre.

Neven’s Top Tip

This can be cooked ahead of time and warmed through on Christmas Day.