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. Add the dried sage and zest of lemon , then remove the frying pan from the heat.
6. 6

   Tip the mixture into a bowl and add the breadcrumbs , then season well and stir in the egg . Form the mixture into 8 balls.
7. 7

   Whisk cider , Dijon mustard , redcurrant jelly , Marmite and heated vegetable stock together and set aside.
8. 8

   Remove the roasting tin from the oven and sprinkle the drained cannellini beans over the veg. Pour over the sauce.
9. 9

   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.
10. 10

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