Roasted roots tray bake

 
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Whether it is meal- prep Sunday or you’re having friends over, this tray bake is going to be your go-to dish as the days get cooler! We at Copper + Cloves love tray-bakes, because we love making cooking beautiful, nourishing food as easy as possible- and one-tray dishes are just that!

This tray bake is full nutrition, flavour and texture. Baking vegetables until they are sweet and caramelised at the edges but retain that bite in the middle makes this dish delicious. Baking also retains the nutrition that can be leached out and lost into the water while boiling or blanching vegetables. Topping the tray-bake with greens at the end adds a freshness, while the quinoa makes it hearty and adding it in the tray itself lets it soak up all the delicious roasting juices from the vegetables.

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Ingredients

3 carrots

2 sweet potato

2 beetroot

100g uncooked quinoa

2 tbsp olive oil (or any cold-pressed oil)

1 tsp salt 

1 tbsp jaggery syrup

1 handful of a soft leafy herb like mint, coriander, basil.

2 handfuls arugula, palak, methi leaves or swiss chard

What to do

  1. Preheat the oven to 180C for 10 minutes.

  2. Scrub (but don’t peel) the roots, cut off the top and tail, and then cut into even sized chunks about 2 inches by 1 inch.

  3. Place the root vegetables into a tray, drizzle them with jaggery syrup, olive oil, salt and pepper and mix them well and bake for 20 minutes

  4. In the meantime, prepare the quinoa. You can cook quinoa similar to rice. Cover the quinoa with plenty of salted, cold water and bring to the boil on a medium flame. Turn down the flame and simmer for a further 10 minutes- until the quinoa is cooked, fluffy and still has a bite (if you overcook it will become waterlogged and paste-like).

  5. Take them out of the oven, add in the green leaves that you are using, and a handful of fresh herbs (we used mint and basil) and bake for another 10 minutes.

  6. After 10 minutes, remove from tray, add quinoa, and stir it well.

  7. Garnish with fresh herbs and add seasoning, to taste 😊

Serve alongside grilled chicken that has been simply marinated in lemon and herbs, or  crumble over some cottage cheese and a handful of nuts for a more filling vegetarian lunch option- so simple, delicious and healthy!!