Best Roasted Root Veg Traybake Recipes

ROASTED WINTER VEGETABLES

Roasted Winter Vegetables image

Provided by Ina Garten

Time 55m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Steps:

Preheat the oven to 425 degrees F.
Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
Sprinkle with parsley, season to taste, and serve hot.

EASY PEASY ROASTED ROOT VEGETABLES

Easy Peasy Roasted Root Vegetables image

Delicious roasted parsnips, carrots, red onions and sweet potatoes - all roasted on one tray. Maximum taste, minimum fuss, healthy and frugal... and only one tray to wash makes my Easy Peasy Roasted Root Vegetables the best SIDE dish! Perfect with roast meats, fish or nut roast.

Provided by Eb Gargano

Categories Side Side Dish

Time 50m

Number Of Ingredients 7

Ingredients

400 g sweet potatoes (cut into large chunks (leave the skin on!))
400 g parsnips (peeled and cut into large chunks)
400 g carrots (cut into large chunks (leave the skin on!))
3 tablespoons olive oil
4 sprigs thyme (and/or rosemary) (roughly chopped)
Salt and pepper to taste (see note)
2 small red onions (each one peeled and cut into 8 wedges)

Steps:

Pre-heat your oven to 220C / 200C fan / gas mark 7 / 425F.
Place the chopped sweet potatoes, parsnips and carrots on a large roasting tray. Drizzle over the olive oil and scatter with the salt, pepper and herbs.
Toss thoroughly to get the veggies well-coated in the oil and seasonings, then spread the veggies out so they are well spaced. (Too close and the veggies will steam and go soggy rather than roast and go crispy and caramelised - which is what you want!)
Roast for 20 minutes in your pre-heated oven, then turn the veggies and add in the red onion wedges. Take care to ensure the veggies are well spaced out again.
Roast for a further 20 minutes, or until the veggies are cooked all the way through and have a nice amount of caramelisation on the edges.
Serve as a side dish to roasted meats, fish or nut roast.

Nutrition Facts : Calories 318 kcal, Carbohydrate 53 g, Protein 4 g, Fat 11 g, SaturatedFat 2 g, Sodium 137 mg, Fiber 12 g, Sugar 16 g, UnsaturatedFat 9 g, ServingSize 1 serving