Roasted Root Veg Traybake Recipes

OVEN-ROASTED ROOT VEGETABLES

Steps:

• Place 2 baking sheets in the oven and preheat to 425 degrees F.
• Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
• Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

ROASTED ROOT VEG TRAYBAKE

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.

ROASTED SALMON & VEG TRAYBAKE

Steps:

• Preheat the oven to 200ºC/400ºF/gas 6.
• Scrub the potatoes clean, halving any larger ones, then cook in a pan of boiling salted water over a medium-high heat for 10 to 12 minutes, or until cooked through.
• Trim the green beans and add to the pan for the final 2 minutes. Pick the basil leaves.
• Drain the veg and tip into a large bowl. Halve and add the tomatoes, then destone and add the olives along with half the basil leaves.
• Add ½ a tablespoon of olive oil, toss together and tip into a roasting tray. Shake into an even layer and season with sea salt and black pepper.
• Place the salmon fillets into the bowl, add ½ a tablespoon of olive oil, and squeeze in the juice of ½ a lemon. Season lightly and toss to coat.
• Lay the salmon fillets on top of the vegetables, skin-side up. Slice off 4 rounds of lemon and lay on top of the fillets, then roast for 10 minutes, or until cooked through.
• To make the basil & mustard yoghurt, bash the remaining basil leaves in a pestle and mortar with a pinch of sea salt. Peel and add the garlic and bash again.
• Scrape the mixture into a bowl and add the mustard, 4 tablespoons of Greek yoghurt and the remaining lemon juice. Add 1 tablespoon of extra virgin olive oil, mix well, season to taste and serve with the salmon traybake.

ROASTED ROOTS & HALLOUMI TRAYBAKE WITH COURGETTE TANGLES

Steps:

• Preheat the oven to 200ºC/400ºF/gas 6.
• Scrub the root veg and cut into bite-sized pieces along with the peppers, discarding the seeds. Cut the broccoli or cauliflower into florets.
• Spread the veg out in a large roasting tray, drizzle with 3 tablespoons of oil, season with sea salt and black pepper and toss well to coat. Roast for 20 minutes, or until the vegetables are tender and coloured.
• Cut the halloumi into 2cm pieces and scatter over the veg. Switch the oven to grill, increase the temperature and grill for 5 to 10 minutes, or until the cheese is soft and golden.
• Spiralise the courgette (or other chosen vegetables), then core and finely slice the apple. Combine the apple with the roasted veggies, then stir through the courgetti and spinach.
• Mix the pesto with 2 tablespoons of oil and drizzle over to serve.

HALLOUMI AND MEDITERRANEAN VEG TRAYBAKE

Steps:

• Heat the oven to 200C/fan 180C/gas 6. Toss the courgettes, onion and garlic with the olive oil, and tip into a large, shallow baking dish. Season well and roast for 10 minutes.
• Stir in the cherry tomatoes and sit the halloumi slices on top. Sprinkle over the cumin seeds and chilli flakes, if using. Cook for another 15 minutes until the tomatoes start to burst and release juice, and the halloumi is turning golden.
• Squeeze the garlic cloves out of their skins and mash into the oil and juices in the baking dish, stirring it in. Spoon everything onto plates and serve with soft flatbreads and hummus or hot sauce, if you like.

OVEN ROASTED ROOT VEGETABLES

Steps:

• Place a rack in the bottom of your oven and preheat oven to 400 degrees F. Slice all vegetables into chunks roughly 1 1/2 inches wide. The more similar the size of the vegetable pieces, the more evenly they will roast.Place cut vegetables into a large mixing bowl. Add 3 tbsp olive oil, fresh thyme leaves, ground cumin, kosher salt, and black pepper. Stir until all vegetables are evenly coated with oil, spice and herbs.
• Brush large rimmed baking sheet with remaining 1 tbsp olive oil. Spread the vegetables out evenly on the baking sheet. Place the rosemary sprigs on top of the vegetables, evenly spaces across the sheet.Roast the vegetables in the oven for 15 minutes. Stir the vegetables, bringing the chunks from the outside towards the center and the chunks in the center out towards the edges. Return baking sheet to oven and continue to roast until the largest chunks are tender and the edges are starting to turn golden/dark, another 15-25 minutes.
• Remove the roasted rosemary sprigs and stir the vegetables (some leaves of rosemary will remain, this is good). Season with additional salt and pepper to taste, if desired. Vegetables can be served warm or at room temperature.