One Tray Roasted Side Dishes
Ingredients
Roast potatoes
- 700g Maris Piper potatoes
- 2 tbsp olive oil
- 1 tsp sea salt
- 1 tsp rosemary
- 1/2 tsp garlic powder
Carrots and parsnips
- 3 large carrots
- 2 large parsnips
- 2 tbsp maple syrup
- 1 tbsp olive oil
- 1/2 tsp ground cinnamon
- 1/2 tsp thyme
Brussels sprouts
- 300g Brussels sprouts
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- 1/4 tsp nutmeg
- Salt and pepper to taste
Stuffing balls
- 200g plant-based stuffing mix
Preparation
Preheat the oven to 200°C (400°F).
Prepare the stuffing mix according to package instructions and shape into small balls.
Toss the potatoes with olive oil, salt, rosemary, and garlic powder then spread onto one side of the tray and roast for 20 minutes.
Mix carrots and parsnips with olive oil, salt, maple syrup, and cinnamon then after 20 minutes add them to the tray and roast for 15 minutes.
Coat Brussels sprouts with olive oil, balsamic vinegar, and nutmeg then add to the tray with stuffing balls, gently shuffle veggies, and roast for a final 20 minutes.
Once golden and caramelized, remove from the oven, garnish with fresh cranberries if desired, and serve.
Tips
Serve with a BOSH! Wellington and gravy for a complete meal.
