Autumn Vegetable Traybake
It’s really easy to pencil this Autumn Vegetable Traybake into your midweek meal plan. As well as baking everything in one oven dish (say goodbye to piles of washing-up!), we’ve kept things comforting and delicious with a seasonal medley of earthy, naturally-sweet root veggies. The lip-smacking, herby yoghurt drizzle brings everything together nicely.
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NutritionPer Serving
- Calories156
- Carbs25g
- Protein6.5g
- Fat1.7g
- Saturates0.4g
- Sugars17g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
When it’s getting chilly out, only the heartiest, tastiest seasonal root veggies will do. The good news is, you can always turn to our Autumn Vegetable Traybake for a veggie accompaniment, and heaps of flavour!
We’re talking about chunks of butternut squash, aubergine, carrots and parsnips all tossed together with caramelised onions, earthy beetroot and juicy cherry tomatoes. And that’s not all! There’s a homemade zesty yoghurt drizzle to bring everything together too.
The beauty of this recipe is in its natural sweetness; once the veggies have baked and softened in the oven, don’t skip adding the sprigs of rosemary and fresh thyme – the freshness they bring takes everything up a notch.
If some of the veggies in this recipe aren’t your cup of tea, don’t worry. You can swap in your own go-to favourite seasonal veggies, or what you’ve already got in the fridge. Sweet potato, peppers or courgettes would all work a treat, especially with our lip-smacking dressing on top.
What diets is this Autumn Vegetable Traybake suitable for?
This Autumn Vegetable Traybake recipe is suitable for vegetarians and gluten-free diets.
It can be made dairy-free and vegan, as long as you swap out the following ingredients for suitable alternatives:
- Virtually fat-free yoghurt
As always, take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
Do you need any special ingredients to make Autumn Vegetable Traybake?
The great news is you don’t need any fancy ingredients to make this really simple Autumn Vegetable Traybake.
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How many calories are in this Autumn Vegetable Traybake?
There are 156 calories per portion in this Autumn Vegetable Traybake, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
This Autumn Vegetable Traybake is perfect if you’re following a calorie-controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 190°C and spray a baking tray with low-calorie cooking spray.
Step 2
Add the butternut squash, carrot, parsnip and garlic to the tray. Spray the top of the vegetables with low-calorie cooking spray and toss to coat. Pop the tray into the oven for 15 minutes.
Step 3
After 15 minutes add the aubergine, red onion, beetroot, cherry tomatoes, rosemary and thyme to the tray. Toss the vegetables and pop the tray back into the oven for 35 minutes.
Step 4
The vegetables should be softened and just starting to turn brown round the edges. Remove the garlic bulbs from the tray and squeeze the garlic from the skins into a food processor with the yoghurt, lemon zest and lemon juice. Blitz until smooth.
Step 5
Remove any woody stalks from the herbs and drizzle the yoghurt over the vegetables and serve.
What could I serve with this Autumn Vegetable Traybake?
If you’re in the mood for a warming roast, this Autumn Vegetable Traybake would taste amazing next to any of these slimming-friendly favourites:
How do you know when this Autumn Vegetable Traybake recipe is cooked?
You’ll need to cook this Autumn Vegetable Traybake in the oven for around 50 minutes in total, until the vegetables are visibly softening and browning round the edges.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep this Autumn Vegetable Traybake recipe in the fridge?
Once you’ve put it out, ideally you should eat this traybake within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of this Autumn Vegetable Traybake recipe in the fridge for approx. 3 days or so.
Can I freeze Autumn Vegetable Traybake?
Yes, you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label that says ‘Autumn Veg Traybake’ alongside the date you’re freezing it.
How do I reheat Autumn Vegetable Traybake?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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Autumn Vegetable Traybake
Say goodbye to piles of washing-up! This Autumn Vegetable Traybake is a breeze to make, with a medley of gorgeous, naturally-sweet root veg.
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Prep Time
10 MINS
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Cook Time
50 MINS
- KCals 156
- Carbs 25G
Instructions
- Preheat the oven to 190°C and spray a baking tray with low-calorie cooking spray.
- Add the butternut squash, carrot, parsnip and garlic to the tray. Spray the top of the vegetables with low-calorie cooking spray and toss to coat. Pop the tray into the oven for 15 minutes.
- After 15 minutes add the aubergine, red onion, beetroot, cherry tomatoes, rosemary and thyme to the tray. Toss the vegetables and pop the tray back into the oven for 35 minutes.
- The vegetables should be softened and just starting to turn brown round the edges. Remove the garlic bulbs from the tray and squeeze the garlic from the skins into a food processor with the yoghurt, lemon zest and lemon juice. Blitz until smooth.
- Remove any woody stalks from the herbs and drizzle the yoghurt over the vegetables and serve.
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