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  • Writer's pictureCheryl Ferguson

Roasted Root Veg Traybake

This beautiful dish of veggies was brought to us by the BBC GoodFood website and created a delicious and gorgeous dish for our Christmas Eve dinner that was unbelievably easy to make!


1 kg mixed root vegetables (I used rainbow carrots, the recipe also suggests parsnips and swede) cut into "batons"

220 grams new potatoes cut in half

3 garlic cloves with the skin on (I used 4 because we love garlic, and it was not too much!)

4 rosemary sprigs

4 thyme sprigs

2 Tbsp olive oil

50 grams of nuts/seeds (I didn't use these, but I'm sure they would add nice texture)

vegetarian feta (optional - I didn't use it)

Roasted garlic and herb dressing:

2 Tbsp olive oil

1 small bunch parsley, chopped finely

1 lemon, juiced


Preheat the oven to 400 degrees.

Chop up those veggies!

Place the root vegetables, potatoes and garlic cloves in a large roasting pan, drizzle with olive oil and toss. Tuck the sprigs of rosemary and thyme in with the veggies. Sprinkle with salt and pepper and place in the oven to roast for about 50 minutes.

Squeeze the roasted garlic out of its skin and mash, chop or process it, mixing with the other dressing ingredients (olive oil, parsley, lemon juice). Sprinkle the dressing over the cooked veggies.

Plate up, sprinkle with fresh parsley, and enjoy!

Simplicity rating: ⭐⭐⭐⭐⭐ So easy....seriously SO EASY.

Vegan rating: ⭐⭐⭐⭐⭐ Fantastic. Period.

Carnivore rating: ⭐⭐⭐⭐⭐ "Delicious"

Kid rating: ⭐⭐⭐⭐⭐ "Really good, Mom."

That's a keeper!

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