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Roasted Potato and Vegetable Traybake
Roasted Potato and Vegetable Traybake

Roasted Potato and Vegetable Traybake
A simple and healthy traybake with roasted potatoes and mixed vegetables.
Roasted Potato and Vegetable Traybake
Ingredients:
1
Servings
  • 5
    item
     potato
  • 150
    g
     carrot
  • 1
    item
     red bell pepper
  • 1
    item
     yellow bell pepper
  • 200
    g
     celery
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     dried thyme
  • 0.5
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Roasted Potato and Vegetable Traybake
Instructions:
  1. Preheat the oven to 200°C.
  2. Wash and chop the potatoes into 2cm chunks, add to a bowl.
  3. Wash and chop the carrot, red bell pepper, yellow bell pepper and celery into similar sized pieces, add to the bowl with the potatoes.
  4. Crush the garlic.
  5. Add the garlic, olive oil, dried thyme, salt, and black pepper to the bowl. Toss everything together to coat all the vegetables evenly.
  6. Spread the vegetables in a single layer on a baking tray.
  7. Roast in the preheated oven for 40-45 minutes, or until the potatoes are tender and the vegetables are slightly charred, turning half way through
  8. Serve immediately.
Nutrition Per Serving 1175 g Per 100g
Energy 586.4 kcal 50 kcal
Protein 15.8 g 1.3 g
Fibre 24.9 g 2.1 g
Salt 0.5 g 0.0 g
Sugar 27.2 g 2.3 g
Carbohydrates 125 g 10.6 g
Fat 3.8 g 0.3 g
Environmental Per Serving 1175 g Per 100g
CO2 2 kg 0.2 kg
Water 2528.8 l 215.3 l
  • 5
    item
     potato
  • 150
    g
     carrot
  • 1
    item
     red bell pepper
  • 1
    item
     yellow bell pepper
  • 200
    g
     celery
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    tsp
     dried thyme
  • 0.5
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Wash and chop the potatoes into 2cm chunks, add to a bowl.

Wash and chop the carrot, red bell pepper, yellow bell pepper and celery into similar sized pieces, add to the bowl with the potatoes.

Crush the garlic.

Add the garlic, olive oil, dried thyme, salt, and black pepper to the bowl. Toss everything together to coat all the vegetables evenly.

Spread the vegetables in a single layer on a baking tray.

Roast in the preheated oven for 40-45 minutes, or until the potatoes are tender and the vegetables are slightly charred, turning half way through

Serve immediately.

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