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Roasted veggie tray bake

Roasted veggie tray bake

Save time and effort without sacrificing on micronutrients and eat the rainbow with this one pan veggie traybake.

With lots of fibre from seasonal winter veg this recipe will keep you full and satisfied for longer. And a generous drizzle of EVOO to give a boost of antioxidants.

This traybake is also a great base for lots of other meals. Pair these veggies with a protein of your choice to pack an extra punch, or add stock and blend to create a gorgeous winter soup.

Here's the method:

Serves 4

Peel and chop 1 butternut squash into cubes. Wash and chop 4 carrots and 4 beetroot in similar sized pieces as the butternut.
Cut 2 red onions into wedges and 3 leeks into nice chunks.
Finely chop 1 handful of oregano and 1 handful of thyme. Add It to a bowl along with 2 grated garlic cloves, 50ml citizens of soil olive oil, 50ml of maple syrup, 1 tbsp of salt and freshly cracked black pepper.
Mix the marinade over the veg and bake at 200oC until soft and slightly charred, about 30 minutes.
Then add 2 cups of pecans and add then back the oven. Cook for another 10 minutes, until the pecans are toasted.
Store this in the fridge for up to 3 days or freeze. You can also blend it with stock to make a gorgeous winter soup!

Make it yours

These vegetables are great with a lightly flavoured protein, such as tofu, chicken or white fish. Or, you can blend this with stock to make a gorgeous winter soup!

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They certainly can be! But it’s always important to consider why they’re expensive. If the higher price reflects early harvest olives, small-batch production, regenerative farming, and fair wages for farmers, then yes – you're likely getting a high-quality product that’s better for your health, the environment, and the industry. But sometimes, the price tag just reflects good branding and fancy packaging. Always look for real indicators of quality like harvest date, origin transparency, proper packaging, and clear production practices to know if it’s truly worth the splurge.
The best way to tell if you have a bottle of real extra virgin olive oil—and not just labeled that way—is to look for transparency and pay close attention to the details. Quality EVOO will list a harvest date (not just an expiration date), come in a dark glass or tin container, and specify the origin. Avoid vague blends and flashy marketing claims without substance. And most importantly, taste it: legitimate extra virgin olive oil should be fruity, bitter and peppery—not flat or greasy. Your palate is often the best judge
One of the biggest culprits is the term ‘first cold pressed’, which might sound impressive but doesn't define the modern extra virgin olive oil making process or the product's quality. Also look for the harvest date. If you only see an expiration or “best before”, it's more likely the olive oil quality isn't as good. Also pay attention to vague origins like ‘EU blend’. While this might sound romantic, it's a strong indicator that olive oil quality is not top notch. Long story short: true quality comes from transparency, not trendy marketing, so always look beyond branding.