ROASTED ROOT VEG TRAYBAKE

Roasted root veg traybake image

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

Provided by Elena Silcock

Categories Dinner, Main course, Side dish, Vegetable

Time 1h5m

Number Of Ingredients 11

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

Steps:

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.
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.

Nutrition Facts : Calories 485 calories, Fat 32 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 13 grams protein, Sodium 0.1 milligram of sodium