Roasted root veg traybake

Try this great veggie midweek meal with nuts, feta and mixed roots of your choosing, plus a lemon and herb dressing. Leave out the feta to make it vegan

Prep:15 mins
Cook:50 mins

Serves 4
Easy

Nutrition per serving

kcal 485
fat 32g
saturates 5g
carbs 32g
sugars 13g
fibre 9g
protein 13g
salt 0.1g

Ingredients

1kg mixed roots – we used carrots, parsnips and swede – cut into batons and halved
220g new potatoes, halved
3 garlic cloves, skin left on
4 rosemary sprigs
4 thyme sprigs
2 tbsp olive oil
50g pack mixed snacking nuts or seeds
45g vegetarian feta
2 tbsp olive oil
1 small pack parsley, finely chopped
1 lemon, juiced

Method

Heat oven to 200C/180C fan/gas 5. Tip the roots, potatoes and garlic cloves into a large roasting tin. Nestle the herbs in amongst them, then drizzle with olive oil and toss, so everything is well coated. Season and roast for 50 mins, or until all the vegetables are tender.
Squeeze the roasted garlic out of its skin and blitz with the rest of the dressing ingredients. Alternatively, you can whisk these together in a small bowl. Toss the roots in the dressing, scatter over the nuts, feta and serve.