MasterChef’s Julie Goodwin reveals how to make a roast ‘a little more special’ with her simple sides

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Former MasterChef winner Julie Goodwin reveals how to make a Sunday roast ‘a little more special’ with her simple side dishes

By Jessamy Tredinnick For Daily Mail Australia

Published: | Updated:

Julie Goodwin has shared her favourite simple Sunday roast side dishes.

The Masterchef Australia winner, 49, revealed two of her favourite roast vegetable recipes that make a Sunday roast ‘just a little bit more special’. 

In an Instagram video, Julie showcased how to make honey-sesame carrots and baked sweet potato and pumpkin.

Mouth-watering! MasterChef’s Julie Goodwin has revealed how to make a Sunday roast ‘a little more special’ with her simple side dishes

‘I’m just going to show you a few very simple sides that can go with your roast that make it just a little bit more special than your usual Sunday deal,’ Julie said. 

 She added: ‘Very simple, very delicious and I’m pretty sure your nan would approve.’

Julie Goodwin’s honey-sesame carrots  

Ingredients 

Sesame seeds, six carrots, honey, olive oil, butter and salt/pepper to taste

Method 

1.  Spread roughly chopped carrots across a roasting pan 

2. Drizzle with olive and add a few small knobs of butter on top of the carrot

3. A ‘good drizzle’ of honey 

4. Salt and pepper to taste

5. Cook in the oven until soft    

Julie started by spreading roughly chopped carrots across a roasting pan, drizzling it with oil and adding a knob of butter. 

She then added a ‘good drizzle of honey’, as well as salt and pepper.

Julie recommended to cook the carrots until soft.  

Moving on to the second side, Julie suggested using butternut pumpkin.   

‘Obviously I’m cooking more than you would if you were cooking for four people or so but leftover pumpkin is just as good as leftover lamb. 

‘You can mash it up with feta and use it as a dip. Or stir fry it with the rest of your leftover roast and call it bubble and squeak in the morning,’ she suggested. 

Julie chopped each vegetable and spread it around another roasting tray.

‘Just as with the potatoes, the idea is to have them roughly the side size as each other so they cook at about the same time as each other,’ Julie instructed.

For the sweet potato and butternut pumpkin, Julie added olive oil, sea salt, pepper and some nutmeg.   

‘And that [nutmeg] gives it a beautiful richness and sweetness,’ Julie explained.

She added: ‘If you don’t have nutmeg, you can use cinnamon or really, anything at all. Just salt and pepper is fine too.

‘About half way through cooking, when they’re nice and gold on the bottom, I’m going to flip them over so they get nice and golden on the other side,’ Julie said. 

The roast sweet potatoes and pumpkin can take between 30 to 40 minutes to cook, depending on the oven and how big they were cut.   

Delicious! Julie started by spreading roughly chopped carrots across a roasting pan, drizzling it with oil and adding a knob of butter. She then added a 'good drizzle of honey', as well as salt and pepper

Final result! Julie recommended to cook the carrots until soft

Delicious! Julie started by spreading roughly chopped carrots across a roasting pan, drizzling it with oil and adding a knob of butter. She then added a ‘good drizzle of honey’, as well as salt and pepper

Julie Goodwin’s roast sweet potato and butternut pumpkin  

Ingredients 

One butternut pumpkin, two sweet potatoes, olive oil, sea salt, pepper, nutmeg (or cinnamon) 

Method 

1. Spread evenly sized chopped sweet potato and butternut pumpkin across a roasting tray 

2. Drizzle with a ‘little bit of olive oil’, before adding sea salt and pepper to taste

3. Sprinkle with nutmeg or cinnamon 

4. Roast for 30 to 40 minutes, turning the vegetables once