Roasted root veg traybake

feta fibre folate midweek meal roast roasted veg root vegetables side dish traybake vegan vegetables vegetarian vitamin c winter

N/A

Source

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.