Herby Root Veg Traybake
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Herby Root Veg Traybake

Herby Root Veg Traybake

with Creamy Pesto Sauce, Flaked Almonds and Chives

Family Friendly
Calorie Smart

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.

Preparation Time40 minutes
Cooking time30 minutes


serving amount

450 grams


2 unit(s)


1 unit(s)

Red Onion

125 grams

Baby Plum Tomatoes

1 sachet(s)

Mixed Herbs

1 unit(s)

Garlic Clove

75 grams

Creme Fraiche

(Contains Milk)

32 grams

Fresh Pesto

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

50 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

75 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2354 kJ
Energy (kcal)563 kcal
Fat29.1 g
of which saturates12.9 g
Carbohydrate64.8 g
of which sugars17.3 g
Protein13.4 g
Salt2.09 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Garlic Press
Medium Saucepan



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.


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.


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).


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.


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.


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

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