Roast Potato, Red Onion and Brussels Sprout traybake with Herb Carrots
Side 1: Roast Potatoes, Brussels Sprouts & Red Onion Wedges with Rosemary
Introduction:
A classic, festive British tray-bake that pairs perfectly with a nut roast. Crispy roast potatoes, caramelised Brussels sprouts, and sweet red onion wedges are infused with the warm aroma of fresh rosemary — a comforting winter trio that’s as beautiful on the plate as it is on the table.
Ingredients (serves 4–6):
600g potatoes, peeled and chopped into even chunks
300g Brussels sprouts, halved
1 medium red onion, cut into wedges
3 tbsp olive oil
2–3 sprigs fresh rosemary, leaves picked and roughly chopped
1 tsp fresh thyme leaves
Salt & freshly ground black pepper
Method:
Preheat oven to 200°C (390°F).
Parboil potatoes for 5–7 minutes until just tender. Drain and let steam dry.
Toss potatoes, Brussels sprouts, and red onion wedges in olive oil, rosemary, thyme, salt, and pepper.
Spread evenly on a roasting tray and roast for 35–45 minutes, turning halfway, until potatoes are golden and crispy, and sprouts are caramelised.
Serve hot alongside nut roast with your mushroom or vegetarian gravy.
Mindful Moment:
Notice the aromas filling your kitchen — the earthiness of rosemary, the sweet scent of caramelised onions, and the warmth of roasting vegetables. Take a moment to savour the simple, comforting ritual of preparing food that nourishes both body and soul.
Side 2: Herby Steamed Baby Carrots with Rosemary Butter
Introduction:
Soft, tender carrots finished with a fragrant herb butter make a sweet, colourful complement to roasted mains. The hint of rosemary elevates the natural sweetness, while parsley and thyme add freshness — perfect for a festive plate.
Ingredients (serves 4–6):
400g baby carrots, peeled
25g unsalted butter, softened
1 tsp fresh thyme leaves
1 tbsp fresh parsley, chopped
½ tsp finely chopped fresh rosemary (optional)
Salt & freshly ground black pepper
Optional: a squeeze of lemon juice
Method:
Steam the baby carrots until tender but still with a slight bite, about 8–10 minutes.
In a small bowl, mix softened butter with thyme, parsley, rosemary, salt, and pepper (and lemon juice if using).
Toss the warm carrots in the herby butter until evenly coated.
Serve alongside roast tray and nut roast, letting the butter melt into the carrots for a glossy, flavourful finish.
Mindful Moment:
Take a moment to notice the colour of the carrots, the soft sheen of the herby butter, and the gentle fragrance of fresh herbs. Eating can be a sensory meditation — slow down, breathe, and appreciate the flavours and textures before you.