VEGETABLE TRAY RECIPE RECIPES

Name: Roast vegetable tray
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6
Cuisine: British
Ingredients: 4 tbsp olive or vegetable oil; 6 medium carrots, ends trimmed; 6 small parsnips, ends trimmed; 4 small onions; 1 small swede, cut into thick wedges; large knob of butter, to serve

ROAST VEGETABLE TRAY RECIPE | BBC GOOD FOOD

Roast vegetable tray recipe | BBC Good Food image

Seasonal roast veg couldn't be any easier - just peel and roast - perfect alongside your Christmas roast.

Provided by Gary Rhodes

Categories Lunch, Side dish, Vegetable

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 6

Number Of Ingredients 6

Ingredients

4 tbsp olive or vegetable oil
6 medium carrots, ends trimmed
6 small parsnips, ends trimmed
4 small onions
1 small swede, cut into thick wedges
large knob of butter, to serve

Steps:

Heat oven to 200C/fan 180C/gas 6. Pour 3 tbsp of the oil into a roasting tin, scatter and roll the vegetables in the oil and season with salt and pepper. Drizzle with the remaining oil. Can be prepared to this stage up to an hour ahead.
Roast the vegetables for 45-55 mins until tender and golden brown. Brush with butter before serving.

Nutrition Facts : Calories 223 calories, FatContent 12 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 28 grams carbohydrates, FiberContent 9 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.17 milligram of sodium

VEGETABLE BAKE RECIPE | JAMIE OLIVER TRAYBAKE RECIPES

Vegetable bake recipe | Jamie Oliver traybake recipes image

The kids’ favourite dinners are always the traybakes – we cannot get enough of them in our family! Our trick for keeping it fresh is to combine roasted ingredients with fresh ones and to top them with a good sauce or pesto, giving a mix of temperatures as well as textures. We use a spiraliser to create the vegetable tangles but a julienne peeler will also do the trick.

Total Time 45 minutes

Yield 4

Number Of Ingredients 9

Ingredients

800 g mixed root veg (potatoes, carrots, parsnips, beetroots)
2 red peppers
1 small broccoli or cauliflower
olive oil
250 g halloumi cheese
1 courgette (or 1 cucumber, 2 carrots or 2 beetroots)
1 large eating apple
100 g lamb's lettuce or spinach
4 tablespoons quality green pesto

Steps:

1. Preheat the oven to 200ºC/400ºF/gas 6.
2. Scrub the root veg and cut into bite-sized pieces along with the peppers, discarding the seeds. Cut the broccoli or cauliflower into florets.
3. 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.
4. 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.
5. 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.
6. Mix the pesto with 2 tablespoons of oil and drizzle over to serve.

Nutrition Facts : Calories 582 calories, FatContent 39 g fat, SaturatedFatContent 14.1 g saturated fat, ProteinContent 24.6 g protein, CarbohydrateContent 35.5 g carbohydrate, SugarContent 20.8 g sugar, SodiumContent 2.96 g salt, FiberContent 11.1 g fibre

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Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 377 calories per serving

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8. Roast for 1 hour, or until golden and crisp, then serve immediately with your roast and some delicious gravy.

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