Root Vegetable Traybake ... it's so colourful

Goodness! It's midweek already! Today I am sharing a recipe from 'The Hairy Bikers' for a colourful all-in-one root vegetable traybake with the addition of sage and onion balls. It is a delicious veggie main course which goes nicely with a bowl of steamed green vegetable. 

Ingredients

Serves Four

300g/10½oz carrots, left whole if slender, or cut lengthways
300g/10½oz celeriac, peeled and cut into wedges
300g/10½oz beetroot, cut into wedges
2 tbsp olive or walnut oil
2 red onions, cut into wedges
few sprigs thyme
400g tin cannellini beans, drained and rinsed
salt and freshly ground black pepper

For the sage and onion balls
1 tbsp olive oil
15g/½oz butter
1 large onion, finely chopped
1 tsp dried sage, crumbled
1 lemon, grated zest
150g/5½oz fresh breadcrumbs
1 (free-range) egg, beaten

For the sauce
150ml/5fl oz cider
1 tsp Dijon mustard
1 tsp redcurrant or apple or herb jelly
1 tsp yeast extract, such as Marmite
150ml/5fl oz vegetable stock, heated

Method

1. Preheat the oven to 200C/180C Fan/Gas 6.
2. 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.)
3. 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.
4. 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.
5. To make the sauce, whisk everything together.
6. 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.

Recipe tip
To make vegan sage and onion balls, replace the butter with another tablespoon of olive oil. Save the liquid (aquafaba) from the cannellini beans and use about 3 tablespoons in place of the egg to bind the mixture together.

From recipe idea seen here

Have you tried ...

Prebiotic Roasted Tray Bake With Tahini Drizzle - see more here

~ sharing a cheerful sight ~

You will find a variety of recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e., use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan