This Christmas vegetable tray bake is an easy traybake recipe that is as simple as chop, throw and forget. What’s more, it is the perfect festive meal that you can make with loads of Christmas veggies or any that you love. Fuss-free, Vegan, Healthy, and simply delicious with seasonal vegetables.
About this Vegetable Tray Bake recipe
Christmas is the time to eat, drink and be merry. At the same time, Christmas dinners can be extremely stressful – planning, cooking, and also the essence is everything needs to be hot when they are served on the table.
With an aim to simplify dinner times on festive occasions like Thanksgiving and Christmas, I work on really simple recipes with no compromise on flavors – just like this easy Oven-baked One Tray Roasted Vegetables. Gone are the days, when I make them on the Stovetop!
This recipe is as easy as Chop, Throw, and Forget! ( I mean bake ). This veggie winter tray bake recipe can be made with the help of just about any vegetable that you have at home. Since it is a festive meal you can easily make use of the different Christmas vegetables that are in season. I like to use Carrots, Parsnips, Mini potatoes, Brussel Sprouts, red onions, and lots of herbs from my garden.
Why you’ll love this recipe?
Less than 15 minutes Prep – The only hands-on time in this recipe is the prepping. Peeling, Chopping the vegetables into batons, wedges, or cubes. However if you can get a ready-to-use packet of seasonal vegetables from your local grocer, then there is no prep time at all.
Budget-friendly – Festive meals can be expensive to order. With a little planning, homemade vegetable traybake can be made at home with ease. And there is no extra expense involved in making this side dish – as it uses only seasonal vegetables. In fact, you could use any of the root vegetables you have at home.
Quick & Easy – This Vegetable traybake is as easy as Chop, Throw, and Forget. While the oven is heating up, you can prep the veggies in the meanwhile.
Healthy – Roasted tray bake loaded with vegetables is super healthy and delicious.
Side Dish – This dish is delicious when served with Sundal roast or with your Thanksgiving / Christmas mains.
Dietary needs – Vegan, Gluten-free, Dairy-free
How to make this Christmas Vegetable Tray Bake recipe?
Preparation – Wash the vegetables and dry them well. Peel and chop the carrots, and parsnips into batons, potatoes, and Brussel into halves, and red onion into wedges. Place them directly on the baking tray you are using or in a large bowl.
Season – Season the vegetables with olive oil, salt, pepper, and garlic powder ( if using any). Mix them together with hands or use a wooden spoon to coat them well.
Bake -Transfer the veggies to the tray, add the herbs, and roast for 30 minutes. Serve with a little more fresh herbs.
How to serve Roasted Vegetable Tray Bake this Christmas?
Serve this great-tasting One Tray Roasted Vegetable Bake with your Christmas mains or even your weekly Vegan dinner.
Just before serving, I love to sprinkle fresh herbs on this Winter traybake. Sometimes I also love to add a drizzle of roasted garlic dressing.
To make the garlic dressing, roast 4-5 large cloves on the tray along with the remaining vegetables. Remove the garlic, mash it up with some balsamic vinegar, lemon juice, salt, and pepper. Drizzle all over the roasted veggies traybake.
Frequently asked questions?
What are the Vegetables used for a Christmas traybake?
In this savory easy traybake recipe, you can use just about any vegetable that you have at home. Brussel sprouts, turnips, parsnips, carrots, and even carrots.
How to tray bake Vegetables?
Season the vegetables with olive oil, salt & pepper, and herbs if you are using any. Transfer the vegetables to a baking tray. Bake in a preheated oven for 20-30 minutes.
What can I serve with Christmas roast dinner?
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Easy Christmas Tray Bake recipe below
- 250 g Potato halved
- 2 Large Carrots cut into batons ( 200g )
- 2 Large Parsnip cut into batons (200g)
- 100 g Brussel sprouts
- 1 Large onion cut into wedges ( 150g )
- 2 Tbsp Olive Oil
- Salt & Pepper to taste
- 3 cloves garlic minced or 1 Tsp Garlic Powder Optional
- Herbs – Rosemary Thyme plus more for garnishing
- Preheat the oven at 200 C / 180 fan-assisted oven.
- Peel and cut the carrots and parsnip into batons.
- Peel and cut the red onion into wedges.
- Dice the potato and Brussel sprouts in half.
- Add all the vegetables into a large baking tray. Drizzle with olive oil, season with salt, pepper, garlic ( if using any) and herbs. Mix them well with your hands or use a pair of wooden spoons.
- Bake for 30 -35 minutes. Taste and season more if needed. Remove the herbs and garnish with the fresh ones just before serving.