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.
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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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