Spiced Roasted Vegetable Traybake

Name: Spiced Roasted Vegetable Traybake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1 small cauliflower, cut into 3 cm chunks; 1 aubergine, cut into 3 cm chunks; 1 sweet potato, cut into chips; 1 red pepper, cut into 3 cm chunks; 1 yellow pepper, cut into 3 cm chunks; 1 red onion, sliced; 2 tsp cumin seeds; 2 tsp ground turmeric; 3 tbsp rapeseed oil; 1 pinch salt

A vibrant and healthy sheet pan dinner featuring a medley of roasted vegetables tossed in aromatic cumin and turmeric. This simple one-pan meal is perfect as a nutritious side dish or a light vegan main.

Servings4 Portions

Prep Time15 Mins

Cook Time40 Mins

Difficulty

Easy

Ingredients

small cauliflower, cut into 3 cm chunks
1
aubergine, cut into 3 cm chunks
1
sweet potato, cut into chips
1
red pepper, cut into 3 cm chunks
1
yellow pepper, cut into 3 cm chunks
1
red onion, sliced
1
cumin seeds
2 tsp
ground turmeric
2 tsp
rapeseed oil
3 tbsp
salt
1 pinch

Step-by-Step Instructions

Preheat your oven to 200°C (180°C fan/gas mark 6). Place the cauliflower chunks, aubergine, sweet potato chips, red and yellow peppers, and sliced red onion into a large roasting tin.

Sprinkle the cumin seeds and ground turmeric over the vegetables. Drizzle with the rapeseed oil and season generously with salt. Use your hands to toss everything together until the vegetables are evenly coated in the spices and oil.

Spread the vegetables out into a single layer. Roast for 30–40 minutes, stirring once halfway through the cooking time, until the vegetables are tender and starting to brown at the edges.

Chef's Tips

For extra protein, toss in a drained can of chickpeas before roasting. This traybake pairs beautifully with a dollop of Greek yogurt or a drizzle of tahini sauce.