Rosemary Roasted Sweet Potato with Feta, Green Beans and Crisp Shallots

Roasted sweet potato chips served with tender green beans, salty feta cheese, and crispy deep-fried shallot rings.

Vegetarian Side Dish Sweet Potato Feta

Estimated Nutrition

Calories

912.4

kcal / serving

912.4 kcal total

Carbs

46.2g

per serving

46.2 g total

Fat

72.5g

per serving

72.5 g total

Protein

19.8g

per serving

19.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

White Wine Vinegar

Dairy

Butter

One knob

Feta Cheese

Cut into cubes

GrainsCereals

tbsp

Plain Flour

For coating shallots

NutsSeeds

piece

Garlic

Cloves, squashed with skin on

pinch

Salt

To taste

pinch

Black Pepper

To taste

OilsFats

tbsp

Olive Oil

Divided use

250

Vegetable Oil

For deep frying

Vegetables

0.5

piece

Sweet Potato

Peeled and cut into thick chips

Green Bean

One handful, trimmed

piece

Shallot

Peeled and sliced into rings

Method

Drain shallots on paper and season with salt and pepper.

Plate the vegetables and top with feta cheese and crispy shallots.

Roast the potato and garlic for 12 minutes until crisp and golden.

Sauté green beans and some shallots in a pan for 2 minutes.

Add vinegar and roast beans in the oven for 10 minutes until tender.

Coat remaining shallots in flour.

Heat deep-frying oil and fry shallots for 5 minutes until crisp.

Fry sweet potato and garlic in oil and butter for 3 minutes until browning.

Preheat the oven to 180°C.