Agave Roasted Carrots and Sweet Potato

Agave Roasted Carrots and Sweet Potato

The perfect accompaniment to my dijon mustard and red onion roast beef, especially with healthy cheesy leeks on the side! This recipe is painfully simple, and can be used in pretty much anything, not just a Sunday roast. 

Agave Roasted Carrots and Sweet Potatoes

A great accompaniment for any meat dish, or even served just on their own as a salad.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins

Ingredients
  

  • 2 carrots
  • 1 sweet potato
  • Agave syrup
  • Coconut oil

Instructions
 

  • Melt some coconut oil in a baking tray in the oven.
  • Chop the carrots and sweet potato into bite size chunks.
  • When the oil's melted place the veg onto the tray and toss. Season with salt and drizzle very lightly with agave syrup.
  • Roast for 30 minutes at 180C in a fan oven, or for a bit longer if you like them extra crispy!
Let me know how you incorporate these little beauties! 

Enjoy, Millie xx

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Dijon Mustard and Red Onion Roast Rib of Beef

Dijon Mustard and Red Onion Roast Rib of Beef

If you’re making a Sunday roast, and you fancy beef it has to be a rib as far as I’m concerned. Yes it’s more expensive, but it more than makes up for the cost in terms of quality and flavour at the end of the roasting session. This recipe is kind of a one-stop shop for making your gravy and roasting your beef in one! This concoction is a taste sensation even if I do say so myself. 

Dijon Mustard and Red Onion Roast Beef

Sunday staple for the perfect family meal
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Servings 2

Ingredients
  

  • 1 kg beef
  • Wholegrain dijon mustard
  • 2 red onions
  • Salt and pepper
  • Beef gravy granules/ beef stock

Instructions
 

  • Slice two red onions into eighths and lay along the bottom of your baking tray. Drizzle lightly with oil.
  • Salt and pepper both sides of your beef and lay on top of the onions.
  • Spread the mustard generously over the fatty side of the beef.
  • Cook at 200C for 20 minutes. Then flip the beef and cook for a further 20 minutes at 160C (Both temperatures for fan ovens).
  • After 40 minutes pour a glass of decent red wine into the roasting dish and roast for a further 20 minutes at 160.
  • Take the meat out of the oven and stand for 15-30 minutes.
  • To make the gravy, add a teaspoon of dijon mustard, 2 tea spoons of gravy granules and two tablespoons of water into a pan on a low-medium heat. Pour in the juices and the red onions from the bottom of the roasting dish and allow to thicken gently. Serve generously on top of the meat.

Notes

For beef, it's essential to cook on a high heat for 20 minutes to start off with. If your meat isn't exactly 1kg, in addition to the initial first 20 minutes, roast for 15 (rare) or 20 (medium) minutes per 450g.

Let me know what you think, and if you have any go-to Sunday roast tricks up your sleeve!

Enjoy, Millie xx

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Low Fat Cheesy Leeks & Spinach

Low Fat Cheesy Leeks & Spinach

This is one of my greatest culinary achievements! No sacrifice on flavour, just avoiding all the rubbish that is often put in a cheesy béchamel sauce! Cheesy leeks have been my favourite accompaniment to a Sunday roast for years, but I quite often found them a bit sickly… so here you have it, the best damn cheesy leeks (and spinach) I’ve ever tasted!! Plus it takes two seconds to make, so winning all round! 

Low Fat Cheesy Leeks and Spinach

Perfect accompaniment for meat or fish, epic with a Sunday roast too!
Prep Time 2 mins
Cook Time 5 mins
Total Time 7 mins
Servings 2

Ingredients
  

  • 1 leek
  • 2 big handfuls of spinach
  • 4 tablespoons creme fraiche
  • 2 tablespoons parmesan
  • Salt and pepper

Instructions
 

  • Heat some oil in a pan.
  • Finely slice your leek and heat in the pan for one minute. Add the spinach, creme fraiche and parmesan and season well. Cook for a further 4 minutes or until the spinach and serve up and enjoy!
 So there you have it, so quick and easy, it’d be rude not to try it!

Enjoy, Millie xx

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