Herby Root Veg Traybake
with Creamy Pesto Sauce, Hazelnuts and Chives
In this traybake, we're roasting potatoes, carrots, onion and green beans on trays in the oven, giving you time to make an easy but delicious pesto sauce to spoon over the top once it's all ready. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass
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.
Ingredients
700 grams
Potatoes
2 unit(s)
Carrot
1 unit(s)
Red Onion
1 sachet(s)
Mixed Herbs
150 grams
Tenderstem Broccoli
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
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
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 broccoli, 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.
When the veg has 8-10 mins of roasting time left, add the broccoli 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 hazelnuts and chives to finish.
Enjoy!
