Roasted Root Vegetable Traybake with Lemon recipe

Name: Roasted Root Vegetable Traybake with Lemon
Total time: 45 min
Yield: 4 servings
Cuisine: British
Ingredients: 300g Carrots; 250g Tomatoes; 400g Potatoes; 2 Bell Peppers; 1 Lemon; to taste Salt; to taste Black Pepper; 2 tbsp Oil

A vibrant roasted traybake of carrots, tomatoes, potatoes and peppers finished with bright lemon for a simple, satisfying dish.

45 min · Easy · British Jump to method

Roasted Root Vegetable Traybake with Lemon

Ingredients

4 servings

300g Carrots
250g Tomatoes
400g Potatoes
2 Bell Peppers
1 Lemon
to taste Salt
to taste Black Pepper
2 tbsp Oil

Nutrition	Per serving
Calories	136 kcal
Protein	2.7 g
Carbohydrates	22.8 g
Fat	4.8 g
Saturated fat	0.7 g
Fibre	4.7 g
Sugar	8 g
Sodium	120 mg

Why this works

A light, vegetable-forward traybake that is naturally low in saturated fat and provides useful fibre and vitamin C, but is relatively modest in protein.

High in vitamin C. Bell peppers, tomatoes and lemon contribute a good amount of vitamin C, which supports immune function and helps with iron absorption.

Potassium and fibre. Potatoes and carrots add potassium and fibre, supporting normal blood pressure and digestive health.

Low saturated fat. With only a little oil and no animal products, this dish is low in saturated fat and can fit a heart-conscious eating pattern.

Method

Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Cut the carrots, potatoes and bell peppers into even pieces and halve the tomatoes.
Place all the vegetables in a roasting tin, season with salt and black pepper, and toss with oil and the juice of the lemon.
Roast for 35–40 minutes, turning once, until tender and lightly caramelised.
Serve hot with a little extra lemon juice over the top.

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