Vegan Roasted Carrots & Sweet Potato

This is such a side dish that not only looks nice, but is also incredibly tasty. Very easy to make and you only need a few ingredients. The combination of carrot, sweet potato and the vegan beurre noisette (hazelnut butter) with balsamic vinegar works perfectly! Just a delicious side dish, we hope you like it just as much.

Makes: 4 (as a side dish)
Prep time: 15 minutes
Total time: 35 minutes

Ingredients

250 g sweet potato
250 g carrots
2 tbsp olive oil
Pinch salt, to taste
Pinch black pepper, to taste

25 g vegan butter
2 tbsp (15 g) hazelnuts, chopped
½ tbsp balsamic vinegar
½ tbsp coarse mustard

Method

1. Preheat the oven to 220 degrees Celsius.
2. Peel the sweet potato and cut into slices and then into strips. Wash the carrots and cut in half lengthwise. Place everything on a baking tray lined with parchment paper. Drizzle with olive oil and add the salt and black pepper. Mix everything well with your hands. Bake in the oven for about 20 minutes until cooked through.
3. Melt the vegan butter in a saucepan over medium heat. Add the chopped hazelnuts. Turn off the heat and add the balsamic vinegar and coarse mustard. Stir well and season with some salt and black pepper, to taste.
4. Place the sweet potato and carrots on a serving plate and garnish with the sauce.