Roasted sweet potato, shallot and lemongrass

You'll need:

4 large sweet potato, peeled and cut into 1 cm cubes
3 red peppers, cut into 2cm pieces
16 shallots, peeled
2 red onions, quartered
2 large beetroot, quartered
4 tbsp sunflower oil
3 cloves garlic, peeled and crushed
2 tsp freshly grated ginger
2 lemongrass sticks, peeled and chopped
good handful coriander
2 tbsp honey
1 tsp salt and black pepper
2-3 tbsp sweet chili sauce
1 tablespoon chopped mint
Boiled rice to serve

Method:

1. Pre-heat the oven to 200 C.

2. Blend together in a food processor the sweet chili sauce, garlic, ginger, lemongrass, mint, coriander, honey, salt and pepper.

3. Place the vegetables on a large baking sheet, toss with sunflower oil and season with slat and pepper.

4. Bake for 25 minutes, remove from the oven. Pour over the mixture, mix with the vegetables, place back in the oven.

5. Roast for 15-20 minutes until nicely glazed.

6. Garnish with fresh coriander, and serve with boiled rice.