Baked vegetable sticks and roast potatoes with bacon

Fragrantly seasoned baked vegetables and spicy roast potatoes with bacon
400 g carrots
1 tsp Demerara sugar
1 vanilla pod
ground chilli
1 tbsp olive oil
salt
2 sprigs fresh rosemary

400 g celeriac
freshly ground pepper
2 bay leaves
ground chilli
1 tbsp olive oil
salt
fresh thyme

800 g small waxy potatoes
200 g bacon, sliced
fresh sage
1 small red chilli pepper
1 clove garlic
freshly ground pepper
salt
2 sprigs fresh rosemary

SAGA Cooking Paper
Line two baking trays with SAGA Cooking Paper. Preheat a fan-assisted oven to 200�C (regular oven 220�C).

Peel the carrots and celeriac and cut into sticks about 1 x 1 cm.

Stir the cane sugar, the pulp of the vanilla pod, the ground chilli and salt into 1 tbsp olive oil. Pluck the needles off the rosemary sprigs and add them. Toss the carrot sticks in the mixture and lay them out on half of one of the lined baking trays.

Stir the pepper, ground chilli and salt into 1 tbsp olive oil. Break the bay leaves into pieces and add them. Toss the celeriac sticks in the mixture and place them on the baking tray alongside the carrots.

Wash the potatoes thoroughly, cut them in half and place them on the second baking tray with the cut surface facing up. Put a small piece of sage (about 1/3 of a leaf) and a strip of bacon (about 3 cm) on each potato half and season with salt and pepper. Trim and finely dice the chilli pepper and garlic, and sprinkle over the potatoes together with the rosemary needles.

Place the two baking trays in the oven and bake for about 20 to 25 minutes.

This is a good side dish for the lamb loin fillet rolls with truffle stuffing.