Roasted Chats with Pecans and Rosemary

Following on from the gluten free Lamb Backstrap with Pistachio and Brazil Nut Crust recipe is another Coeliac friendly option, Roasted Chats with Pecans and Rosemary.

A side dish that will compliment any main, this is a quick and easy dish that will be ready in around 20 minutes.

Roasted chats with pecans and rosemary

Serves 6 side dishes

You Need:

750g chat potatoes unpeeled, halved
1 cup whole pecans
4 sprigs rosemary
5 whole garlic cloves
Cracked black pepper
Olive oil spray

Method

Preheat oven to 200C. Steam potatoes for 5 minutes then transfer to a tray lined with non stick baking paper. Spray with olive oil spray.

Add pecans, rosemary, garlic and plenty of black pepper. Cook for 10-15 minutes or until potatoes are cooked through and tender. Serve immediately with meat or fish.

Nutrient content per serve

Energy 955kJ (225kcal), Protein 4.5g, Total fat 14g, Saturated fat 0.9g (6% of total fat), Monounsaturated fat 7.5g, Polyunsaturated fat 4.7g, Carbohydrates 18g, Fibre 5g, Sodium 43mg
~20g nuts per serve

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