Sweet Potato & Butterbean Roasty Roots Traybake
A delicious and easy traybake that makes the most of Autumn vegetables and flavours.
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.