November has arrived and so have the root vegetables! This easy mushroom and root vegetable tray bake is the perfect kind of dinner: chuck everything on a tray, pop it in the oven and let it do the hard work for you.
Serves: 4
Prep & cooking time: 45 minutes
Ingredients
- 400g potatoes, chopped
- 2 carrots, chopped
- 2 parsnips, chopped
- 1 red onion, cut into wedges
- 250g mushrooms, halved
- 1 tin chickpeas, drained
- 2 tbsp olive oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Salt and black pepper
Instructions
- Preheat the oven to 200°C (180°C fan).
- Place the potatoes, carrots, parsnips and onion onto a large baking tray.
- Drizzle with olive oil and sprinkle over the rosemary, thyme, salt and pepper. Toss everything together.
- Roast for 20 minutes.
- Add the mushrooms and chickpeas to the tray and mix everything together.
- Return to the oven for another 20–25 minutes, until the vegetables are golden and tender.
- Serve straight from the oven.