Roasted Root Veg Traybake
This hearty vegetarian traybake is an excellent choice for a midweek dinner. A selection of root vegetables and new potatoes are roasted with garlic and herbs until tender. They are then tossed in a vibrant dressing made from the roasted garlic, lemon juice, parsley and olive oil, before being finished with crunchy nuts and crumbled feta. Simply omit the cheese for a vegan version. The dish serves four and takes about 65 minutes to prepare and cook.
Ingredients
- 1kg mixed roots – we used carrots, parsnips and swede – cut into batons and halved
- 220g new potatoes halved
- 3 garlic cloves skin left on
- 4 rosemary sprigs
- 4 thyme sprigs
- 2 tbsp olive oil
- 50g pack mixed snacking nuts or seeds
- 45g vegetarian feta
- 2 tbsp olive oil
- 1 small pack parsley finely chopped
- 1 lemon juiced
Method
- Preheat the oven to 200C/180C fan/gas 5. Place the prepared root vegetables, new potatoes and whole garlic cloves into a large roasting tin. Tuck the rosemary and thyme sprigs amongst the vegetables. Drizzle with 2 tbsp olive oil, toss to coat everything evenly, season, and roast for 50 mins until the vegetables are tender.
- Remove the softened garlic from its skin. Combine it with the lemon juice, chopped parsley and the remaining 2 tbsp olive oil, either by blending or whisking in a bowl. Pour this dressing over the roasted vegetables and toss to combine. Finish by scattering the nuts and crumbled feta over the top before serving.
Nutrition (per serving)
Calories485 kcal
Fat32 g
Saturates5 g
Carbs32 g
Sugars13 g
Fibre9 g
Protein13 g
Sodium40 mg
Recipe details
Skill levelEasy
CategoryMain course
DietVegan, Vegetarian
