Roasted Root Vegetable Traybake

Ingredients

• 1 kg Mixed root vegetables — carrots, parsnips, swede — cut into batons and halved
• 220 g New potatoes, halved
• 3 Garlic cloves, skin left on
• 4 Rosemary sprigs
• 4 Thyme sprigs
• 2 tablespoons Olive oil for roasting
• 2 tablespoons Olive oil for the dressing
• 50 g pack Mixed snacking nuts or seedsTree nuts and/or peanuts unless you choose a seed-only pack.
• 45 g Vegetarian fetaMilk.
• 1 small pack Parsley, finely chopped
• 1 Lemon, juiced
• The source seasons the tin to taste and gives no weight. Salt and pepper

Yield: Serves 4, as stated by the source. Source times: 50 minutes roasting within 65 minutes in total, with no separate preparation time listed. The source gives no resting time, and none is invented here.

Method

1. Heat the oven to 200°C conventional, or 180°C fan. The source prints gas mark 5 alongside those figures; all three are recorded as written and none is a conversion made here.
2. Put the prepared roots, new potatoes and whole garlic cloves into a large roasting tin and tuck the rosemary and thyme sprigs among them.
3. Drizzle over 2 tablespoons of the olive oil, toss until everything is evenly coated, and season.
4. Roast for 50 minutes, until the vegetables are tender.
5. Squeeze the softened garlic out of its skin and combine it with the lemon juice, chopped parsley and the remaining 2 tablespoons of olive oil, either blended or whisked in a bowl.
6. Pour the dressing over the roasted vegetables and toss, then scatter the nuts and crumbled feta over the top to serve.