Nothing quite as simple and flavorful as a traybake full of roasted vegetables. As the carrots, baby potatoes, red onion and garlic cook gently, they caramelize into a delicious blend of sweet and savory. Meanwhile, the scent of rosemary and thyme fills the kitchen and completes the picture. With this recipe, you put on the table not only a colorful classic, but also a dish that effortlessly adds atmosphere and warmth to any meal.
Ingredients
- 4 carrots (different colors, if possible)
- 8 small potatoes, halved
- 2 red onions, in segments
- 1 small garlic bulb, cloves unpeeled
- 3 sprigs of rosemary
- 4 sprigs of thyme
- 3 tbsp olive oil
- Sea salt and ground black pepper
Supplies
- Oven dish
- Baking paper
- Oven
Preparation
- Preheat the oven to 200 °C.
- Line a baking dish with baking paper.
- Wash the carrots and baby potatoes well. Halve the baby potatoes and cut thick carrots lengthwise.
- Divide carrots, potatoes, red onion and garlic cloves among the baking dish.
- Drizzle generously with olive oil and season with salt and pepper.
- Place the sprigs of rosemary and thyme between them.
- Roast the vegetables in the oven for 30-40 minutes, until golden brown and tender. Toss briefly halfway through.
- Remove from oven and serve immediately.
Make your traybake extra flavorful by drizzling a dash of balsamic vinegar over it and finishing with fresh parsley.
Enjoy your autumnal oven classic!