Loads of root vegetables to use up? Then here's a simple, easy recipe that turns them into a tasty tray bake in about 50 minutes. You can even add apple for an extra dimension of taste.
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Makes: 6 servings (varies according to quantity)
Ingredients 3 potatoes
2 tbsp oil (I use rape seed)
1 vegetable stock cube
You can also use sweet potato, swede, turnip, celeriac, onion, squash, courgette...anything you have left over.
Preheat the oven to 180 Celsius
Prepare your vegetables - they may need to be cleaned and then peeled.
Cut the potatoes into thin discs, and the beetroot into disks slightly thinner than the potatoes. The carrots should also be sliced into little disks. The apples will cook more quickly, so they can be slightly chunkier per wedges.
Tip all the vegetables into a baking tray.
Drizzle with oil and then toss the vegetables to coat them liberally.
Crumble a vegetable stick cube over the oiled vegetables and then toss them again.
Place in the preheated oven for 50 minutes - toss the vegetables again half-way through.
Serve with roast chicken and green beans for a lovely, hearty meal.