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Sweet Potato & Butterbean Roasty Roots Traybake

A delicious and easy traybake that makes the most of Autumn vegetables and flavours.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner
Cuisine: Vegan
Keyword: traybake
Author: Louise-Claire Cayzer

Ingredients

  • 4 sweet potatoes
  • 1 bulb garlic
  • 1 large red pepper
  • 1 tin butterbeans drained
  • 1 ½ teaspoon Herbs; mix of dried rosemary, fennel seeds, ground coriander (mix and match what you have)
  • 2 tablespoon olive oil
  • salt & pepper to taste

Instructions

  • Slice the sweet potatoes into 1cm discs & cut the pepper into 1 cm squares. 
  • Separate the garlic bulb into cloves but do not take their skins off.
  • Add all ingredients to a large baking tray, sprinkling the seasoning mix over & mixing everything around so all the veggies are evenly covered in oil and seasoning.
  • Roast in a pre-heated oven on Gas Mark 6 / 220C for around 20 mins. Check to see if the veggies are nicely caramelised and cooked through. You might need more time depending on your oven. 
  • Serve with Salad or some sauteed greens. 

Notes

Make double and use this as the basis for a delicious home packed lunch.