Your go-to vegetarian recipe collection

Wheat-free bake

Beetroot caramelised in honey, soy and walnuts

40 minutes to 1 hour

Root vegetable crisps with ovenroasted garlic aioli

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

1 bulb garlic
1 T olive oil
1 butternut, peeled and pips removed
2 sweet potatoes, rinsed
4 parsnips, rinsed
1 brinjal, sliced thinly lengthways
200 g butter, melted
Sea salt
Dried chilli flakes, to taste
1 cup good-quality mayonnaise or
1 tub of low fat aubergine & feta cream cheese

Method

Preheat the oven to 180°C.
Halve a bulb of garlic, drizzle with olive oil and place on a baking tray. Roast for 40 minutes, or until fragrant and slightly soft.
Run the blade of a vegetable peeler along the butternut, sweet potatoes and parsnips to create long slivers of each.
Place the slivers of each vegetable, together with those of the brinjal, on separate baking trays, drizzle with melted butter and toss until evenly coated.
Sprinkle with sea salt and chilli flakes and bake for 10 minutes a side, or until crisp and golden.
Combine the roasted garlic with the mayonnaise and serve with the vegetable crisps, or serve with Woolworths' international award-winning Aubergine and Feta cream cheese.

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Root vegetable crisps with ovenroasted garlic aioli

Root vegetable crisps with ovenroasted garlic aioli

Ingredients

Method