Winter Root Rosti Traybake

Winter Root Rosti Traybake

This is a brilliant all-in-one recipe for a time savvy mid-week meal. Simply shred the veg, jumble it all together with some seasoning and let the oven do the work - leaving you free to do other things!

We love a pile of this Rosti tray bake with a munchy salad, or served as part of a weekend brunch with homemade baked beans and garlic mushrooms!


Recipe to serve 4:

2 potatoes

4 or 5 carrots

2 white onions

4 sprigs of thyme

2 tsp smoked paprika

Olive oil

Sea salt and black pepper



1. Pre heat the oven to 180c / 360f / gas mark 4. Prepare a roasting dish by rubbing the inside all over with olive oil.

2. Scrub the potatoes and carrots under in cold water, give them a rinse and set aside.

3. Peel and finely slice the onions and pop them in a large mixing bowl.

4. Grate the potatoes and carrots with a coarse grater or through a food processor. Add the grated veggies to the onions.

5. Pull the thyme leaves off the stalks, add them to the bowl along with the paprika, a good pinch of salt, freshly ground black pepper and 1 tablespoons of olive oil.

6. With clean hands jumble the veggies and seasonings together so that everything becomes evenly mixed.

7. Scatter the mixture into the roasting dish. You might need to divide the mixture into 2 dishes depending on the size.

8. Cover the dish with tin foil or greaseproof paper and place in the oven to cook for 20-25 minutes.

9. Carefully take the dish out of the oven and remove the cover and give the veggies a mix before popping the dish back into the oven for another 15 minutes so that the top can go crisp and golden.

Serve hot from the oven and enjoy!