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Roasted root veg traybake

Try this great veggie midweek meal with nuts, feta and mixed roots of your choosing, plus a lemon and herb dressing. Leave out the feta to make it vegan

  • Prep: 15 mins
    Cook: 50 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 485
  • Carbohydrates 32
  • Saturated Fat 5
  • Sugar 13
  • Protein 13
  • Fat 32
  • Fibre 9
  • Salt 0.1

Nutrition per serving

  • Calories 485
  • Carbohydrates 32
  • Saturated Fat 5
  • Sugar 13
  • Protein 13
  • Fat 32
  • Fibre 9
  • Salt 0.1

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

  1. Heat oven to 200C/180C fan/gas 5. Tip the roots, potatoes and garlic cloves into a large roasting tin. Nestle the herbs in amongst them, then drizzle with olive oil and toss, so everything is well coated. Season and roast for 50 mins, or until all the vegetables are tender.

  2. Squeeze the roasted garlic out of its skin and blitz with the rest of the dressing ingredients. Alternatively, you can whisk these together in a small bowl. Toss the roots in the dressing, scatter over the nuts, feta and serve.

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