Easy Christmas Vegetable Traybake
In my quest to make cooking Christmas dinner less stressful, I have created this Easy Christmas Vegetable Traybake. Roasting the parsnips, carrots and sprouts all together in one tray means you can relax and have a glass of bubbly instead of juggling pots and pans like a mad thing this Christmas. (Serves 4-6, depending on appetite)
Servings 6 people
Calories 155kcal
Ingredients
- 500 g parsnips cut into batons
- 500 g carrots cut into batons
- 2 tablespoons olive oil
- Salt and pepper
- A few sprigs of thyme, rosemary, sage or a mixture plus extra for garnish
- 250 g sprouts halved lengthways
Instructions
- Pre-heat your oven to 220C / 200C fan / gas mark 7 / 425F.
- Peel and chop the parsnips and carrots into batons and place in a baking tray. Drizzle with a couple of tablespoons of olive oil and sprinkle over salt, pepper and whichever herbs you are using.
- Mix everything together to ensure the veggies are evenly coated (I use my hands but you can use a spoon if you prefer) and put the baking tray into the oven. Roast for 30 minutes.
- After the 30 minutes, remove the vegetables from the oven and add the sprouts. Toss everything together again (this time definitely use a spoon!), ensuring none of the carrots are parsnips are sticking, and return the baking tray to the oven for a further 15 minutes.
- Serve scattered with more herbs.
Notes
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.
Nutrition
Calories: 155kcal | Carbohydrates: 26g | Protein: 3g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 76mg | Potassium: 741mg | Fiber: 8g | Sugar: 8g | Vitamin A: 14235IU | Vitamin C: 54.5mg | Calcium: 75mg | Iron: 1.3mg