Jeries's recipes

Tray-roasted vegetables

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Ingredients (amounts not given)

  • Sweet potato, 2 cm cubes, skin on, scrubbed
  • Carrots, batons or thick coins
  • Shallots, peeled, halved or whole if small
  • 1 garlic head with the top sliced off (or unpeeled cloves)
  • Broccoli, medium florets
  • Asparagus, woody ends trimmed
  • Olive oil, salt

Step 1 of 5

Step 1: Tray-roasted vegetables

Heat the oven to 200°C (fan 180°C). Use one or two trays; don't crowd them.

Step 2 of 5

Step 2: Tray-roasted vegetables

Toss sweet potato, carrots and shallots in olive oil and salt, add the garlic, and roast 15 min.

Step 3 of 5

Step 3: Tray-roasted vegetables

Add the lightly oiled broccoli, stir, and roast 10–12 min.

Step 4 of 5

Step 4: Tray-roasted vegetables

Add the lightly oiled asparagus and roast 8–10 min more (less for thin spears). About 35 min in total.

Step 5 of 5

Step 5: Tray-roasted vegetables

Done when tender with browned edges. Squeeze the roasted garlic out of its skins and mix it through.

Done

That was the last step of Tray-roasted vegetables.

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