I feel like I’m making a lot of traybakes at the moment. They’re just SO easy. Easy like chucking something in the oven and leaving it totally alone to do its thing, rather than easy like boiling and frying things quickly. The trouble with boiling and frying is that while it’s EASY, it’s not really like you can go away and leave it to get on with cooking. You do really need to be around in case the pan boils over / the fried item sticks to the bottom of the pan. Traybakes, on the other hand, really can be left alone*
*note to self – not for 1.5 hours whilst one is at a yoga class (burnt sausages do not a dinner make).
I got a delicious load of root veg with my organic delivery box this week. I’m such an advocate of organic veg – they tastes SO much better. The carrots actually taste of carrot, for example, rather than water with a vaguely bitter aftertaste. I wanted to taste them in all their glory, rather than chopping them up in a stew, so I decided to roast them to bring out their delicious sweetness and flavour.
And as Mr Roast Chicken was away, I just could not resist adding a liberal scattering of creamy blue cheese to the pile of roasted beauties.
Root Veg and Blue Cheese Traybake
2 medium carrots
1 large potato (the size of a jacket potato)
1/2 red onion
1/2 red pepper
2 fat cloves of garlic
3 sprigs fresh thyme
drizzle olive oil
salt and pepper
splash balsamic vinegar (optional)
a generous handful of blue cheese (feta would also work well)
1. Peel the carrots, beetroot, potato, onion and red pepper and chop into large chunks.
2. Scatter into a large baking tray with the other ingredients (don’t peel the garlic) and mix everything together.
3. Roast for 45 minutes, adding the balsamic vinegar after 30 minutes, if using.
4. As soon as it’s done, tip the veggies onto a plate and scatter over the blue cheese. Squidge the garlic onto a couple of the potatoes.