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)
Course Side Dish
Prep Time 10minutes
Cook Time 45minutes
Total Time 55minutes
Author Eb Gargano
500gparsnipscut into batons
500gcarrotscut into batons
Salt and pepper
A fewsprigs of thyme, rosemary, sage or a mixtureplus extra for garnish
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.
Suitable for freezing.Nutrition information is approximate and meant as a guideline only.