Autumn Veggie Tray Bake
the ultimate lazy yet super healthy and nourishing dish that’s completely hassle free!
prep time 10-15 mins total time 1 hour serves 2-3
ingredients
2 parsnips
2 carrots
2 leeks
4-5 cloves of garlic
1 large sweet potato
1 tsp smoked paprika
1 tsp cinnamon
1 tsp sage
1 tbsp maple syrup
1 tbsp olive oil
6 vegan sausages*
Salt and pepper
method
Preheat oven to 200°C (400°F).
Peel and chop the parsnips, carrots, leeks and sweet potato into bite-sized chunks.
Add to a large baking tray, sprinkling over the smoked paprika, cinnamon, and sage, and drizzle the maple syrup and olive oil. Season with salt and pepper. Toss together until everything is coated and spread evenly.
Add in the vegan sausages between the vegetables, pop in the oven and roast for 45 minutes (turning halfway through), or until the vegetables are tender. Serve your veggie tray bake with your favourite dipping sauce or condiments!
notes
For this recipe, I’ve used Autumnal seasonal vegetables. If you’re reading this at another time of year or another part of the world however, throw in the vegetables that are in season for you! The principle will remain the same and you will create your very own delicious veggie tray bake.
*We used Sainsbury’s shroomdogs (they’re delicious).
