- 400g beetroot
- 750g potatoes
- 600g carrots
- 2 red onions
- 4 garlic cloves
- 2 x 400g tins of chickpeas
- 1 tsp ground coriander
- 1 tsp caraway seeds
- 2 tsp fennel seeds
- A large handful of mint, leaves only
- 1 lemon
- 200g kale
- 6 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 1 tbsp cold water
- 1-2 baking trays
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim and scrub the beetroot and potatoes and chop them into bite-sized chunks. Trim and scrub the carrots and slice them into thick batons. Peel the red onions and slice them into thick wedges.
- 2.
Tumble the veg onto a large baking tray, making sure the veg are spread out in a single layer. Use a second baking tray if you need to. Drizzle over 3 tbsp olive oil and season with a good pinch of salt and pepper. Toss to coat the veg. Wrap the garlic cloves in a parcel of foil and pop that on to the tray, then slide the tray into the oven for 45 mins, taking the garlic out after 30 mins.
- 3.
While the veg roast, drain and rinse the chickpeas. Pop them in a bowl and drizzle over 1 tbsp olive oil. Add 1 tsp each ground coriander and caraway seeds, and 2 tsp fennel seeds with a good pinch of salt and pepper. Toss to coat the chickpeas.
- 4.
Finely chop the mint leaves and add them to a small bowl. Zest and juice in the lemon. Pour in 2 tbsp olive oil and 1 tbsp cold water. Add a good pinch of salt and pepper and set aside.
- 5.
Pull the soft kale leaves off their cores and roughly chop them, discarding the cores.
- 6.
After 45 mins, remove the baking tray from the oven. Tip the chickpeas and kale onto the tray and toss together. Slide back into the oven for 15 mins.
- 7.
Squeeze the roast garlic flesh from its papery skin, into the bowl with the lemon and mint dressing. Whisk together.
- 8.
Remove the veg from the oven and divide it between 6 warm plates. Drizzle the garlicky mint dressing over the top of each plate to serve.
- Tip
Eat & Keep
The roast veg will keep for up to 3 days in the fridge. Divide them into tub, cool and then seal and store. The dressing will keep in a clean jar for 3 days too, so you can shake it up and drizzle it over the roast veg when you reheat them. - Tip
Extra, Extra
This tray bake makes a warming winter meal by itself, or you can add some sides ot make it go even further. Try serving it with a dish of nutty brown basmati rice or fluffy bulgar wheat, or a juicy tomato and red onion salad dressed with a splash of balsamic vinegar and a pinch of sugar.