Roasted Vegetable Tray Bake

Recipe:

This is one for you to be imaginative with and a perfect way to avoid food waste by using up any veg you have in the fridge before you shop.

Most veg work brilliantly roasted like this, and you can play with adding all kinds of spices to take the dish in different directions. I have some other tray bake recipes with different glazes you can try.

Its also a great recipe for batch cooking. Make extra and use the roasted veg as a lovely salad with brown rice for lunch the next day or make a soup by adding a stock cube/ pot and some water and liquidise.

You can have it as a meal on its own, in which case add some chickpeas or beans for some protein or add some wild caught miso salmon fillets on top.

You will need:

1 red onion chopped into 4 pieces

1 celeriac root cleaned but leave the skin on. Chop into chunks

4 parsnips chopped into pieces

4 carrots chopped into large peices

4 cherry tomatoes

1 red pepper chopped into 4

1 whole head of garlic unpeeled cut in half across the cloves

2 field mushrooms cut in half, or 4 other mushrooms left whole

1 Large potato cut into 4 pieces

8 Spouts (optional)

4 sprigs of Rosemary

Good sprinkle of dried mixed herbs

Small piece of Chorizo cut into 4 pieces

Olive oil

Method:

-Preheat oven to 180 degrees / Gas 4

-Place all the ingredients in a large baking tray and drizzle with olive oil.

-Season with a sprinkle of sea salt and freshly ground black pepper.

-Place the roasting tin in the middle of the oven and bake for 30- 40 mins (or you can cook a little hotter and reduce cooking time) give the tin a shake half way through and turn the veg over with a fish slice to coat them in all the juices, the root veg should be lovely and soft and starting to caramelise.

You can cook a little longer if they are not quite there yet (it will vary depending on your oven)