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Sweet Potato & Butterbean Roasty Roots Traybake
A delicious and easy traybake that makes the most of Autumn vegetables and flavours.
Herbs; mix of dried rosemary, fennel seeds, ground coriander
(mix and match what you have)
salt & pepper to taste
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.
Make double and use this as the basis for a delicious home packed lunch.