Looking for an easy festive meal? My one tray roasted Christmas vegetables with optional Quorn "chicken" pieces has all the flavour of Christmas but a lot less work. This meal is a great vegetarian or vegan Christmas dinner or a delicious midweek meal the whole family can enjoy in the run up to the big day.
I adore everything about a (vegan) Christmas dinner. In fact, I love it so much that it seems a shame to only eat it once a year. Of course, we can make a Sunday roast any time we want but there’s something uniquely Christmassy about the inclusion of Brussels sprouts.
This Christmas vegetable traybake is designed to make it achievable as an easy recipe to make for lunch on the weekend, a midweek meal or even on Christmas Day if you want to cut down on the work involved. In fact this is a bit like a cheat’s Christmas dinner. If there are just a few of you at home, particularly if most of you are small children, this is a great way to get the main elements of a veggie Christmas without spending all day in the kitchen.
I’ve added vegan Quorn “chicken” pieces to my traybake. This makes it more of a complete meal and means that my kids will eat more than just the potatoes. However, you can leave these out if you prefer and just make this as a roasted Christmas vegetables dish.
How difficult is this Christmas vegetables traybake to make?
It’s very easy to make these roasted Christmas vegetables.
You’ll need to spend a little time peeling and chopping at the start but once that’s done the beauty of a traybake or roasting tin meal is that the oven does all the hard work.
You just need to remember to stir it relatively often (I use my phone timer to help me remember).
Can it be prepared or made in advance?
You can prepare all your vegetables up to 24 hours in advance. Cover them with water (to stop them from browning) and store in the fridge. Store the potatoes in a separate dish to the parsnips and carrots as they need to be cooked first.
When you’re ready to cook them simply drain well and add to the roasting tin in the order detailed in the recipe card below.
This recipe is best roasted when you're ready to eat it rather than being cooked in advance. However, the leftovers reheat well so you could cook in advance if you're really short of time.
Don’t potatoes need to be parboiled?
For really crispy, traditional roast potatoes yes, you will need to parboil them and roast them in hot oil.
However, it isn’t essential and if you want to save time and work you can cook them in a roasting tin with the other vegetables. They do take a little longer so roast them for 20 minutes before adding the other veg. And remember to stir often to stop them from sticking. Further details are in the recipe card below.
What ingredients are used in this Christmas vegetables traybake?
For full ingredients list, quantities and instructions please see the recipe card at the end of this post.
You will need the following ingredients for your Christmas dinner vegetable traybake:
An essential part of Christmas dinner, in this recipe the potatoes are roasted in the same tray as the other veggies. I've also left the skins on for added nutrients and to save you a job! Still delicious.
Salt and pepper
My preferred oil for roasting vegetables, it has a mild flavour and gets nice and hot.
Rosemary or sage
Some fresh herbs can make all the difference to roasted root vegetables. For me sage tastes particularly festive but rosemary is also delicious.
Roasted parsnips are an essential part of Christmas dinner.
I like to add carrots to this dish for their colour, plus my kids are much more likely to eat carrots than either parsnips or Brussels.
Another essential Christmas vegetable, I’ve added Brussel sprouts to this traybake in the full knowledge that my kids will ignore them every time. It’s a good opportunity to introduce them to something new and roasted Brussels are actually delicious (so much tastier than boiled ones) so you never know - it could be a new family favourite!
Vegan chicken pieces, optional
I like to add a bag of vegan Quorn chicken-style pieces to my traybake. The protein makes this more of a complete meal, and my kids love them. This is however, completely optional so if you want to make this recipe as an easy cheat’s way to cook your Christmas vegetables instead please go ahead.
How can this be adapted?
This Christmas dinner vegetable traybake is very adaptable. For example you could leave out the Quorn pieces and just serve it as an easy way to cook the vegetables.
If you’re not a fan of sprouts you could leave them out - although if you haven’t tried roasted Brussel sprouts before I urge you to give them a go - they are SO tasty.
You could also make small changes such as peeling the potatoes instead of leaving the peel on or adding some other root vegetables eg swede or celeriac.
What to serve with this traybake?
This goes really well with all the Christmas trimmings. To add colour to my plate I like to serve this with:
I have lots of delicious vegan Christmas dinner recipes on my other site Cook Veggielicious.
How to make this vegetarian Christmas dinner traybake
If you've made this recipe please leave a star rating and comment below. Thank you!
Please do not reproduce this recipe without permission.
Roasted Christmas vegetable traybake
- 500 g potatoes
- Sea salt and pepper
- 2 tbsp sunflower oil
- 4 medium parsnips peeled, cored and cut into batons
- 4 medium carrots peeled and cut into batons
- 200 g Brussels sprouts outer leaves cut off and halved
- 2 sprigs rosemary or 8 sages, torn
- 280 g frozen vegan chicken-style pieces optional
- Preheat the oven to 200°C (fan)/220°C/gas mark 6.
- Chop the potatoes (peel if wanted) into small pieces, place in a large roasting tin, drizzle with 2 tbsp sunflower oil and season with salt and pepper
- Mix and put in the oven for 20 minutes. Stir halfway to stop them from sticking.
- While the potatoes are roasting prepare your parsnips, carrots and Brussels sprouts. Peel the parsnips, cut out the core and cut into batons, peel the carrots and cut into batons and pull off any outer leaves from your Brussels sprouts and cut in half if on the large side.
- Remove the potatoes from the oven and stir well.
- Add the parsnips, carrots and sprouts, and the rosemary sprigs or sage leaves. Stir again.
- Replace for 20 minute.
- Remove from the oven, stir and then replace for a further 20 minutes.
- If using add the frozen Quorn pieces, stir well and replace in the oven for 20 mins, stirring halfway.
If you like this you might also like my healthy Christmas cookies.
HAVE YOU TRIED THIS RECIPE?
KEEP IN TOUCH
This post may contain affiliate links. See my full disclosure for more information.