“Roasted Vegetable Tray: A classic dish which will bring crunchiness and colour to any meal.”
Preparation time: 10 minutes
Cooking time: 1 hour
Ingredients for 4 servings:
- 1 butternut squash
- 6 carrots
- 2 onions
- 250g Brussels sprouts
- 4 potatoes
- 2 heads of garlic
- Fresh thyme and rosemary
Utensils:
- Chopping board
- 1 big knife
- 1 peeler
Step-by-step recipe:
- Wash your vegetables and preheat your oven at 150C
- Boil some salted water and cook the Brussels sprouts for 15 minutes.
- Peel your butternut squash and chop it into big chunks. Do the same for the carrots, onions and potatoes. All the vegetables need to be the same size to cook evenly.
- In a tray, drizzle some olive oil and add all the vegetables. Toss with some salt, black pepper, rosemary and thyme.
- Put the tray in the oven for 40 minutes. Check if the vegetables are cooked before getting them out of the oven.
Little chef tips:
You can play with the flavours by adding some spices. Smoked paprika and turmeric deserve a go for this recipe.
Recipe by Florence Rebattet, chef, founder of En Cuisine Cooking School, and finalist of Gordon Ramsay’s ‘Future Food Stars’
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