root vegetable tray bake

🥘 Ingredients

• carrots 300 g
• beetroots 300 g
• celeriac 300 g
• olive oil 1 tbsp
• salt 1 pinch
• pepper 1 pinch
• red onion 2 items
• olive oil 1 tbsp
• salt 1 pinch
• thyme 2 springs
• olive oil 1 tbsp
• butter 15 g
• onion 1 large
• dried sage 1 tsp
• lemon 1 item
• breadcrumbs 150 g
• egg 1 item
• cider 150 ml
• Dijon mustard 1 tsp
• redcurrant jelly 1 tsp
• Marmite 1 tsp
• vegetable stock 150 ml
• cannellini beans 400 g

1. 1

   Preheat the oven to 200C/Fan 180C/Gas 6.
2. 2

   Arrange carrots cut lengthways, beetroots cut into wedges and celeriac cut into wedges in a large roasting tin and drizzle with olive oil .
3. 3

   Season with salt and pepper , then roast for 20 minutes and then remove from the oven.
4. 4

   Toss red onion wedges in olive oil and season with salt , then add the onions and thyme to the tin and put it back in the oven for another 20 minutes.
5. 5

   Meanwhile, make the sage and onion balls. Heat olive oil and butter in a frying pan, add finely chopped onion and cook until soft and translucent.
6. 6

   Add the dried sage and zest of lemon , then remove the frying pan from the heat.
7. 7

   Tip the mixture into a bowl and add the breadcrumbs , then season well and stir in the egg . Form the mixture into 8 balls.
8. 8

   Whisk cider , Dijon mustard , redcurrant jelly , Marmite and heated vegetable stock together and set aside.
9. 9

   Remove the roasting tin from the oven and sprinkle the drained cannellini beans over the veg. Pour over the sauce.
10. 10

    Arrange the balls on top, then roast for another 15–20 minutes until the balls are cooked through and browned and the sauce has reduced – it should be syrupy and should have formed a sticky glaze on the top of the vegetables.
11. 11

    Serve with something green, perhaps a large bowl of peas.