Mushroom and sweet potato sauté with greens
A delicious bowl of vegetables to compliment any lunch or fine dinner.
Ingredients
- 3 sweet potatoes
- 3 cloves garlic, sliced
- 45 ml olive oil
- 200 g big brown mushrooms, thickly sliced
- 200 g whole portabellini mushrooms
- salt and milled pepper
- 100 g broccolini, asparagus or baby marrow
- 50 g baby spinach leaves
- ½ orange, finely grated zest and juice
- salt and milled black pepper
To serve:
- butter fried sage leaves
Instructions
- Preheat the oven to 190°C. Arrange the sweet potatoes and garlic in a roasting tin. Drizzle the olive oil over the top, toss to coat and season with salt and pepper. Roast the sweet potatoes in the oven for 30 minutes.
- Add the big brown sliced mushrooms, portabellini mushrooms and broccolini. Return to the oven for 15 minutes, stirring once.
- Add the baby spinach, orange zest and juice and roast in the oven for 3 minutes, or until the spinach just starts to wilt.
- Remove from the oven and season with salt and pepper.