'Crunchy and spicy roots'


Roasted roots

  • 4 carrots
  • 4 beetroots
  • 2 leek onions
  • 2 sweet potatoes
  • ½ cup coconut oil
  • 1 cup sesame seeds
  • 1 garlic clove (grated) or 1 tbsp dry garlic powder
  • A handful fresh thyme leaves
  • Sea salt & black pepper

Cinnamon sauce

  • ½ lime juice
  • 1/ 2 tbsp raw honey
  • 1 tsp cinnamon
  • 6 tbsp olive oil
  • 2 tbsp water
  • A bit of chilli (optional)
  • Sea salt & black pepper



Peel and slice the vegetables in halves. Use two bowls, place the coconut oil in one and the sesame seeds in the other. Bread the roots by cover them first with coconut oil and roll in sesame seeds. Preheat the oven  to 250°C. Cover an oven tray with baking paper, place the breaded roots on and sprinkle some salt, pepper and a grate a clove of garlic over them. Bake in 200°C until the roots start to be roasted (around  20-30 minutes , it depends on how big your vegetables are). Five minutes before you remove them from the oven spread the sauce on the top. Cut some thyme leaves and decorate your roots with it.