Roasted root veg traybake

• mixed roots1kg kg

  – we used carrots, parsnips and swede – cut into batons and halved

• new potatoes↗220g g

  halved

• garlic cloves↗3

  skin left on

• rosemary sprigs↗4
• thyme sprigs↗4
• olive oil↗2 tbsp tbsp
• mixed snacking nuts or seeds↗50g pack g

  50g pack

• vegetarian feta↗45g g
• olive oil↗2 tbsp tbsp
• parsley↗1 small pack

  finely chopped

• lemon↗1

  juiced

Step-by-step instructions

1. 1

   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.

2. 2

   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.