Anchovy Roast Veggies

Kitchen – Oven

Ingredients

  • 1 tin baby potatoes
  • 1 tin baby beetroot
  • Pickled onions
  • Garlic
  • Carrots
  • 1 tin anchovies
  • Olive oil.

Equipment

  • Roasting pan
  • Tin opener
  • Small sharp knife
  • Foil

Method

Drain anchovy oil from the can into the roasting pan and add a tablespoon of olive oil.

Open and drain potatoes and add to pan. Open and drain beetroots and add to pan. Depending on the size of the potatoes and beetroots you may need to cut them to ‘bite size’.

Add drained pickled onions.

Add whole cloves of garlic, 4 or 5 cloves or more depending on how much you like garlic,

Gently mix the veg to make sure all are coated well in oils and garlic mix.

Cover pan with lid or foil.

Roast in hot oven for 40 mins mixing gently every 15 mins.

Remove foil and roast for another 15 to 20mins.

Serve

This can be a meal in itself or  served with baked fish.

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