A Vegelicious Tray Of Roasties

A Vegelicious Tray Of Roasties

This tray of roasted veggies is vegeliciously simple, it’s just a case of a little chopping, a little jumbling and let a hot oven do the hard work. A perfect side dish!

Ingredients to serve 4:

1 bunch of carrots

1 red onion

1/2 a large butternut squash

Olive oil

Sea salt 

Freshly ground black pepper



1. Preheat the oven to 180c/ 350f/ gas mark 4 and ready yourself with a large roasting tray.

2. Snap off the carrot tops and give them a really good scrub. Cut the large and medium sized carrots in half, lengthways, leave the small ones whole then pop them in the roasting tray.

3. Scoop the seeds out of the butternut and trim off the top and bottom before cutting it into finger width slices then add them to the carrots.

4. Trim off the top and bottom of the onion before cutting it into 6 wedges and add to the other veggies.

5. Drizzle over 2 tablespoons of olive oil and season with a good pinch of salt and pepper before jumbling everything together and popping in the hot oven. Allow to roast for about 40 minutes or until the veggies are tender and caramelised round the edges.

6. Serve hot as a dish or leave to cool before mixing them into a salad.


You can easily make this into a full meal by mixing though a couple of big handfuls of spinach leaves once the veggies have been roasted then dotting with chunks of feta or halloumi cheese before placing the dish back in the oven for a further 6 or 7 minutes.