Roasted Root Vegetable Traybake

Serves: 4

Prep: 15 mins

Cook: 50 mins

Ingredients

1 lb. (450g) carrots, cut lengthwise

1 lb. (450g) parsnips, cut lengthwise

8 oz. (225g) new potatoes, halved

3 garlic cloves, with skin on

4 rosemary sprigs

4 thyme sprigs

2 tbsp. olive oil

salt & pepper

2 oz. (60g) pack mixed nuts & seeds

¹⁄₄ cup (40g) vegan feta

For the herb dressing:

2 tbsp. olive oil

1 oz. (30g) parsley, finely chopped

1 lemon, juiced

Nutrition Key

Kcal	Fats	Carbs	Protein	Fiber
412	24g	45g	9g	8g

*nutrition per serving

Directions

1. Preheat the oven to 400°F (200°C).

2. Place the carrot, parsnips, potatoes and garlic cloves into a large roasting tin. Add the rosemary and thyme and drizzle over the olive oil. Now season with salt and pepper, toss everything to combine, and place the vegetables into the hot oven to roast for 45-50 minutes, or until tender.

3. To make the dressing, remove the roasted garlic from the tray and squeeze the garlic out of its skin and place in a food processor or high-speed blender. Add the remaining ingredients and blitz until smooth.

4. Drizzle the roasted vegetables with the dressing, sprinkle with the nut and seed mix and the feta cheese and serve.