We just keep coming back to tray-bake dinners like this delicious Veggie tray with extra everything!
They are simply one of the easiest and most tasty weekday solutions we know and this recipe represents much of what we love about food. Colorful, easy to make, easy to like, easy to combine.
It mixes warm & cold and sweet & savory. Sounds really good right?
To be able to change it up and make all kinds of variations is what makes this dish a keeper. So don’t get hung up on any specific ingredients, simply use this as a guide line.
The important thing in this recipe is the combination: roasted ingredients + fresh veggies + fruit + something creamy.
1 kg Potatoes
3-4 Carrots - peeled
250g Brussels sprouts
3-4 large Kale Leaves
2 handfuls Baby Spinach
1 cup cooked Black Beans
Pesto (you can thin it out with a little olive oil)
Cut potato, carrots and broccoli into bite-sized pieces.
Add to a large tray and drizzle with oil and salt. Bake 400°F (15-20 minutes)
Cut the Brussels sprouts in halves. Trim off the thick stalks from the kale and tear the leaves into smaller pieces.
Drizzle with oil and salt, add to the tray and bake (10-15 minutes)
The vegetables are ready when they are tender and golden. The kale chips are crunchy.
Scatter baby spinach, (sliced or mashed) avocado, black beans, dollops of yogurt and pesto evenly over the veggies.
Squeeze over a little lemon and drizzle with oil.