Easy Christmas Vegetable Traybake
User Reviews
5
Easy Christmas Vegetable Traybake
Description
Easy Christmas Vegetable Traybake arranges chopped parsnips and carrots cut into batons coated with olive oil, salt, pepper, and a selection of fresh herbs, then roasted at 220°C (425°F) for 30 minutes. The roasting process draws out natural sweetness and creates caramelized surfaces. After 30 minutes, halved sprouts are added and the dish roasts another 15 minutes, ensuring the sprouts maintain structure and do not become mushy.
The combination of parsnips, carrots, and Brussels sprouts offers varied textures and flavors: the parsnips and carrots become tender and sweet, while sprouts add a slightly bitter contrast. The fresh herbs infuse the vegetables with aromatic complexity, complementing the roasting process.
This traybake serves well as a holiday vegetable side, pairing with roasted meats or festive mains, but can also be suitable for everyday meals needing a roasted vegetable component. Its straightforward preparation and freezer suitability add to its practicality.
The recipe notes indicate it can be frozen for convenience and remind that nutrition information is approximate, emphasizing the dish's role as a vegetable accompaniment rather than a precise nutritional source.
Ingredients
- 500 g parsnip cut into batons
- 500 g carrot cut into batons
- 2 tablespoons olive oil
- salt
- black pepper
- A few prigs of thyme plus extra for garnish, or a mixture
- A few prigs of rosemary
- A few prigs of sage
- 250 g sprouts halved lengthways
Instructions
- Pre-heat your oven to 220C / 200C fan / gas mark 7 / 425F.
- Peel and chop the parsnips and carrots into batons and place in a baking tray. Drizzle with a couple of tablespoons of olive oil and sprinkle over salt, pepper and whichever herbs you are using.
- Mix everything together to ensure the veggies are evenly coated (I use my hands but you can use a spoon if you prefer) and put the baking tray into the oven. Roast for 30 minutes.
- After the 30 minutes, remove the vegetables from the oven and add the sprouts. Toss everything together again (this time definitely use a spoon!), ensuring none of the carrots are parsnips are sticking, and return the baking tray to the oven for a further 15 minutes.
- Serve scattered with more herbs.
Notes
- This traybake can be frozen for later use, providing convenience for meal planning.
- Nutrition details are approximate and serve as general guidelines only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 76mg | 3% |
| Potassium | 741mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 14235IU | 285% |
| Vitamin C | 54.5mg | 61% |
| Calcium | 75mg | 8% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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