Roasted root veg traybake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1kg mixed roots– we used carrots, parsnips and swede – cut into batons and halved
- 220g new potatoeshalved
- 3 garlic clovesskin left on
- 4 rosemary sprigs
- 4 thyme sprigs
- 2 tbsp olive oil
- 50g pack mixed snacking nuts or seeds
- 45g vegetarian feta
For the roasted garlic & herb dressing
Nutrition: Per serving
- kcal485
- fat32g
- saturates5g
- carbs32g
- sugars13g
- fibre9g
- protein13g
- salt0.1g
Method
step 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.
step 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.
