Root vegetable traybake
This colourful all-in-one root vegetable traybake with sage and onion balls is a delicious veggie main course that all the family will love. Serve with a bowl of steamed green veg, if you like.
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$25.00
Our boxes of mixed organic vegetables are perfect for recipes that need a lot of vegetables. All the vegetables are grown locally here on our organic farm and available for nationwide next day delivery.
37 in stock
Ingredients
Adjustable servings button
- 300 grams carrots left whole if slender, or cut lengthways
- 300 grams celeriac peeled and cut into wedges:
- 300 grams beetroot cut into wedges
- 2 tbsp olive or walnut oil: 2 tbsp olive or walnut oil
- 2 red onions cut into wedges
- few sprigs thyme: few sprigs thyme
- 400 g tin cannellini beans drained and rinsed
- salt and freshly ground black peppersalt and freshly ground black pepper
For the sage and onion balls
- 1 tbsp olive oil
- 15 butter
- 1 large onion finely chopped
- 1 tsp dried sage crumbled
- 1 lemon grated zest
- 150 fresh breadcrumbs
- 1 free-range egg beaten
For the sauce
- 150 ml cider: 150ml/
- 1 tsp Dijon mustard: 1 tsp Dijon mustard
- 1 tsp redcurrant or apple or herb jelly: 1 tsp redcurrant or apple or herb jelly
- 1 tsp yeast extract such as Marmite: 1 tsp yeast extract, such as Marmite
- 150 ml vegetable stock heated
Equipment
- 1 large deep roasting pan
- 1 Large chopping knife
- 1 frying pan
Instructions
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- Preheat the oven to 200C/180C Fan/Gas 6.
- Arrange the carrots and celeriac to a large roasting tin and the beetroot in a smaller one. Drizzle with ½ tablespoon of the oil each and season with salt and pepper. Roast for 20 minutes. (The beetroot is roasted separately to prevent the colour running, but you can roast them together in one large tin if you prefer.)
- Mix the onions with the remaining oil and season with salt. Add to the carrots and celeriac along with the thyme and roast for a further 20 minutes.
- While the vegetables are roasting, make the sage and onion balls. Heat the oil and butter in a frying pan, add the onion and fry until softened. Add the sage and lemon zest and remove from the heat. Transfer to a bowl and add the breadcrumbs. Season with plenty of salt and pepper, then stir in the egg until evenly mixed. Shape into eight balls.
- To make the sauce, whisk everything together.
- Remove the roasting tins from the oven and add the beetroot to the carrots and celeriac. Sprinkle the cannellini beans evenly over the veg. Pour over the sauce. Arrange the balls over the vegetables, then roast for a further 15–20 minutes until the balls are cooked through and browned and the sauce has reduced and formed a sticky glaze on the top of the vegetables.
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