A classic British comfort favourite — a mix of roast potatoes, carrots, parsnips, sweet potatoes, and herbs roasted together until golden and crispy. It’s a modern twist on the traditional Sunday roast, but sheet-pan style for easier prep and cleanup.
🍽️ Short Description
Mixed root vegetables roasted with olive oil and herbs until caramelised and tender — perfect as a main veggie side or served with protein like chicken, sausages, or a roast joint.
🛒 Ingredients (Serves 4)
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500 g (1 lb) baby potatoes, halved
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2 large carrots, chunked
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2 parsnips, chunked
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1 large sweet potato, cubed
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1 red onion, thickly sliced
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3 tbsp olive oil
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1–2 tsp dried rosemary or thyme
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1 tsp garlic powder
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Salt & pepper to taste
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Optional: lemon zest, balsamic glaze
👩🍳 Instructions
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Preheat oven — 200 °C / 400 °F
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Prep veggies — Wash and cut all vegetables into similar-sized pieces.
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Season — In a large bowl, toss veggies with olive oil, herbs, salt, pepper, and garlic powder.
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Spread on tray — Arrange in a single layer on a baking sheet.
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Roast — Bake 30–40 minutes, tossing halfway, until veggies are golden and tender.
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Serve — Drizzle with a little balsamic glaze or lemon zest for extra flavour.
💡 Why It’s Trending
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Easy prep: One tray, minimal cleanup
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Comfort food: Classic flavours with crispy roasted edges
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Versatile: Pairs with proteins or stands alone
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Healthy: Loaded with fibre, vitamins & antioxidants
🍽️ Serving Ideas
✔ With roast chicken or turkey
✔ Alongside grilled sausages
✔ With a dollop of mint yoghurt or mustard
✔ In wraps or bowls with hummus
🟢 WW (Weight Watchers) Points
3–4 points per serving (depending on amount of oil)
🔄 Variations
Mediterranean Veg Tray: Add cherry tomatoes, zucchini, olives & oregano
Spicy Herb Tray: Add smoked paprika & chilli flakes
Autumn Root Medley: Add beetroot & parsnip drizzle