Roasted Christmas vegetable traybake
An easy way to make your festive veggies, this Christmas vegetables traybake works just as well for a midweek meal or a cheat’s version of your Christmas dinner. Suitable for vegans.
Ingredients
- 500 g potatoes
- Sea salt and pepper
- 2 tablespoon 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
Instructions
- 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 tablespoon 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.
Nutrition
Calories: 349kcalCarbohydrates: 61gProtein: 10gFat: 9gSaturated Fat: 1gSodium: 78mgPotassium: 1497mgFiber: 15gSugar: 12gVitamin A: 10568IUVitamin C: 97mgCalcium: 112mgIron: 3mg
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