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Herby Root Veg Traybake
Herby Root Veg Traybake

Herby Root Veg Traybake

with Creamy Pesto Sauce, Flaked Almonds and Chives

Our Herby Root Veg Traybake is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Family Friendly
Veggie
Climate Conscious
New
Allergens:
Milk
Celery
Tree nuts

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

700 grams

Potatoes

2 unit(s)

Carrot

1 unit(s)

Red Onion

1 sachet(s)

Mixed Herbs

150 grams

Green Beans

1 unit(s)

Garlic Clove**

1 bunch(es)

Chives

75 grams

Creme Fraiche

(Contains: Milk)

50 grams

Fresh Pesto

(Contains: Milk)

10 grams

Vegetable Stock Paste

(Contains: Celery)

15 grams

Toasted Flaked Almonds

(Contains: Tree nuts May contain traces of: Sesamsamen, Schalenfrüchte, Erdnüsse)

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kcal)663 kcal
Energy (kJ)2772 kJ
Fat28.8 g
of which saturates10.4 g
Carbohydrate91.1 g
of which sugars18.9 g
Dietary Fibre16.3 g
Protein13.3 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Garlic Press
Kitchen Shears
Medium Saucepan

Instructions

Bring on the Veg
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. 

Halve and peel the red onion, then cut each half into 3-4 wedges.

Get Roasting
2

Pop the veg onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the mixed herbs.

Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 30-40 mins. Turn halfway through.

Finish the Prep
3

Meanwhile, trim the green beans, then cut into thirds.

Peel and grate the garlic (or use a garlic press). 

Finely chop the chives (use scissors if easier).

Add the Green Beans
4

When the veg has 8-10 mins of roasting time left, add the green beans to the same tray.

Toss to coat in the oil and seasoning. Return the tray to the oven for the remaining time.

Make your Pesto Sauce
5

Meanwhile, heat a medium saucepan on medium heat with a drizzle of oil.

Once hot, fry the garlic for 1 min.

Add the creme fraiche, pesto, vegetable stock paste and water for the sauce (see pantry for amount). Stir well to combine, then simmer until the sauce has thickened slightly, 2-3 mins.

Once thickened, remove from the heat.

Serve Up
6

When everything's ready, share the roasted veg between your plates.

Drizzle over the pesto cream sauce, then sprinkle over the toasted almonds and chives to finish.

Enjoy!

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