Roasted root vegetables with anchovy & rosemary crumbs

Roasted root vegetables with anchovy & rosemary crumbs
  • 0:20 Prep
  • 0:45 Cook
  • 6 Servings
  • Capable cooks

A wonderful accompaniment to a roast dinner are these roasted root vegetables with anchovy & rosemary crumbs.

Featured in
Winter recipes, Nutrition information


  • 70g (1 cup) fresh breadcrumbs (made from day-old crusty bread)
  • 50g butter, melted
  • 4 drained anchovy fillets, finely chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon chopped fresh rosemary
  • 1 small (about 330g) sweet potato (kumara), peeled, cut into 6 wedges
  • 1 large fennel bulb, trimmed, cut into 6 wedges
  • 2 tablespoons olive oil
  • 6 baby beetroot, peeled, quartered
  • 1 bunch baby (Dutch) carrots, trimmed, peeled


  • Step 1
    Combine the breadcrumbs, butter, anchovy, garlic and rosemary in a small bowl.
  • Step 2
    Preheat oven to 200°C. Place the sweet potato and fennel in a large roasting pan. Drizzle over half the oil and toss to coat. Season with salt and pepper. Combine the beetroot and remaining oil in a bowl. Season with salt and pepper. Place the beetroot in the pan. Roast in oven for 20 minutes.
  • Step 3
    Add the carrots and roast for a further 15 minutes or until the vegetables are almost tender.
  • Step 4
    Increase oven temperature to 220°C. Sprinkle the breadcrumb mixture evenly over the vegetables. Roast in oven for a further 10 minutes or until the breadcrumbs are golden and the vegetables are tender. Serve.


  • 960 kj


  • 14g

    Fat Total

  • 5.5g

    Saturated Fat

  • 6g


  • 4.5g


  • 22g

    Carbs (total)

All nutrition values are per serve


Serves 6 as an accompaniment.

Make it ahead: Prepare to the end of step 1 up to 6 hours ahead. Cover and store in the fridge. Continue from step 2, 50 minutes before serving.

Cook’s tip: To avoid staining the other vegies, toss the beetroot in oil separately in step 2. Cut any very small beetroot in half rather than quarters.

  • Author: Cynthia Black
  • Image credit: Steve Brown
  • Publication: Australian Good Taste



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