Herby Root Veg Traybake
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Herby Root Veg Traybake

Herby Root Veg Traybake

with Creamy Pesto Sauce, Hazelnuts and Chives

This delicious Herby Root Veg Traybake has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
Climate Conscious
Family Friendly
Calorie Smart
Veggie
Allergens:
Nuts
Milk
Celery

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
DifficultyEasy

Ingredients

serving amount

700 grams

Potatoes

2 unit(s)

Carrot

1 unit(s)

Red Onion

1 sachet(s)

Dried Oregano

150 grams

Green Beans

1 unit(s)

Garlic Clove

1 bunch(es)

Chives

20 grams

Hazelnuts

(Contains Nuts May contain Nuts)

75 grams

Creme Fraiche

(Contains Milk)

32 grams

Pesto

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

Not included in your delivery

75 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2679 kJ
Energy (kcal)640 kcal
Fat26.5 g
of which saturates9.7 g
Carbohydrate91.4 g
of which sugars18.7 g
Protein14.3 g
Salt1.84 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Rolling Pin
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 dried oregano.

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).

Roughly crush the hazelnuts in the unopened sachet using a rolling pin.

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 creamy pesto sauce, then sprinkle over the hazelnuts and chives to finish.

Enjoy!