I originally developed this recipe for WellBeings EatWell Magazine – a simple, flavoursome take on meat and three veg (with more of an emphasis on veggies). Trust me, there’s nothing bland about these carrots, peas and crunchy potatoes.
For some reason when I think of meat and three veg I think back to my days living in Ireland and visiting one of my hubbies distant aunt who would always serve up meat and three veggies for lunch or dinner when we visited. The veg part was always mashed swede (turnip), mashed potato and carrots or peas. I was a pescatarian back then which used to throw her into such a spin (but I was happy and grateful for the veggies which were always well seasoned and slathered in butter, just the way I like them).
I love to make this one tray side when I’m entertaining a crowd, it’s a bit more interesting than simple roast spuds.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
This bake is such delicious side dish with lots of lovely flavours and textures. It's great to serve at a BBQ or when entertaining a crowd. Check out the variations below for vegetarian and vegan.
- 12-16 (approx.) kipfler potatoes, scrubbed clean (or any small potato that roasts well)
- 4 tablespoons extra virgin olive oil (or melted ghee)
- 12-16 (approx.) dutch carrots, peeled & trimmed
- 1 tablespoon chopped rosemary
- 3-4 cloves garlic, crushed
- 1 tablespoon sea salt
- Black pepper, to taste
- 8 slices prosciutto
- 1 cup frozen peas
- ¼ cup creme fraiche or sour cream (optional)
Pre-heat your oven to 200℃.
Boil the potatoes until starting to soften (almost cooked through). Depending upon the size of your potatoes, this will take about 10-20 mins.
Drain the potatoes well.
Place 2 tbsp of the olive oil into a large baking tray. Add the potatoes and with the back of a fork, partially crush them.
Scatter over the carrots, rosemary and garlic.
Drizzle with the remaining olive oil and season with salt and black pepper.
Bake for 20 mins then add the prosciutto and cook for a further 15 mins.
Defrost the peas by sitting them in boiling water. Drain well.
Once the potatoes and prosciutto are crispy, remove from the oven and scatter over the peas.
Serve immediately with the optional creme fraiche or sour cream.
Replace the cream with coconut yoghurt or Cashew Cream.
Simply omit the prosciutto
Omit the prosciutto and replace the cream with Cashew Cream.
Replace the garlic with ½ teaspoon smoked paprika and a pinch of chilli.
For lots more sides and salad inspo, take a look at my hugely popular ebook ‘Well Nourished Sides and Salads’ - where vegetables become the hero of the dish!
It’s great value at just $9.95, click HERE to take a look.
I'd love to hear how you enjoy this delicious bake - once again please post your feedback or any questions below G x