Christmas Vegetable Tray Bake
For a super easy way to cook the Christmas dinner vegetables - try our delicious Christmas vegetable tray bake. Tasty honey roasted Christmas vegetables and super simple to prepare and cook!
Honestly, why go to all the trouble of cooking the Christmas vegetables separately. Cut the faff and cook up this delicious, one tray honey roasted vegetables for Christmas dinner.
It's really easy to prepare, super simple to cook and a whole lot less effort than creating lots of separate side dishes.
And with this year being the year of cutting money, hassle and effort - our Christmas Vegetable Tray Bake is a total winner!
You could also tuck the pigs in blankets or sausages onto this tray too and roast them with the veggies. That in itself makes a great meal, just add some cranberry sauce and stuffing on the side.
Find more of our really delicious range of Christmas Side Dishes here.
Christmas Vegetable Traybake
Serves – 4
Prep Time – 10 minutes
Cook Time – approx 45 minutes
Total Time – 55 minutes
Equipment Needed For A Roasted Vegetable Tray Bake
- Chopping board
- Vegetable knife
- Mixing bowl
- Roasting tray
- Tablespoon
- Teaspoon
- Sheet of tinfoil to cover the roasting tray
Christmas Vegetable Tray Bake Ingredients
You'll just need your traditional Christmas vegetables and a few store cupboard ingredients to make our roasted Christmas vegetables.
- 300g sprouts - trimmed and halved
- 500g baby potatoes - chopped into small bitesized pieces so they roast more quickly
- 500g Chantenay carrots - cut any thick ones into half lengthways
- 500g parsnips - peeled and chopped into batons
- 2 tablespoon olive oil
- 3 teaspoon honey - we used Rowse organic honey
- ½ teaspoon dried sage - you could swap this for Italian seasoning or thyme if you prefer
- pinch salt
- pinch black pepper
Get all our Christmas recipes here
How To Make Christmas Vegetable Tray Bake
You will just LOVE how easy this Christmas dinner side dish is to make and how simple it is to cook!
Step One - prepare your Christmas dinner vegetables
- Preheat the oven to 200C / 400F / Gas Mark 6 / 180C fan oven
- Peel and trim the sprouts - chop them into halves
- Scrub the carrots and chop any chunky ones into half lengthways
- Peel the parsnips and chop into batons roughly the same size as the carrots
- Scrub the baby potatoes and chop them into bitesized pieces
- Then tip all the veggies into a mixing bowl
Step Two - coat the vegetables in oil and seasoning
- Pour in the olive oil and sprinkle over the sage, add salt and black pepper to if you are using.
- Give everything a mix together to coat the vegetables properly.
Try Our Air Fryer Honey Roast Carrots And Parsnips!
Step Three - roast the vegetable tray bake into the oven
- Tip the oiled vegetables onto the baking tray and cover tightly with foil. Adding the foil, just means that the vegetables have chance to soften in the centres before they start to brown and roast on the outside.
- Put the tray bake into the oven and roast for 30 minutes.
Try Our Christmas Cornflake Cake Here
Step Four - drizzle the honey onto the roasted Christmas vegetables
- Remove the vegetable tray bake from the oven, take off the foil and then drizzle over the honey. I use a squeezy pot and just drizzle over the amount I feel I'd like that day!
- Then return the vegetable tray bake to the oven (no foil this time) and cook for a further 10 - 15 minutes or until the vegetables are caramelising and roasting and looking delicious!
- Remove the tray from the oven and serve with your Christmas dinner.
Get all our delicious vegetarian recipes here
More Christmas Dinner Recipes To Enjoy!
- Prawn Cocktail Starter - the perfect, easy Christmas dinner starter!
Have you checked out our delicious Leftover Turkey Recipes?
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Christmas Vegetable Tray Bake
A delicious way to cook all the Christmas vegetables in one go - our delicious honey roasted vegetable tray bake is always a winner!
Ingredients
- 300g sprouts
- 500g baby potatoes
- 500g Chantenay carrots
- 500g parsnips
- 2 tablespoon olive oil
- 3 teaspoon honey
- ½ teaspoon dried sage
Instructions
- Preheat the oven to 200C / 400F / Gas Mark 6
- Peel and trim the sprouts – chop them into halves
- Scrub and trim the sprouts – chop them into halves
- Peel the parsnips and chop into batons roughly the same size as the carrots
- Scrub the baby potatoes and chop them into bitesized pieces
- Then tip them all into a mixing bowl
- Pour in the olive oil and sprinkle over the sage, add salt and black pepper to if you are using.
- Give everything a mix together to coat the vegetables properly.
- Tip the oiled vegetables onto the baking tray and cover tightly with foil. Adding the foil, just means that the vegetables have chance to soften in the centres before they start to brown and roast on the outside.
- Put the tray bake into the oven and roast for 30 minutes.
- Remove the vegetable tray bake from the oven, take off the foil and then drizzle over the honey.
- Then return the vegetable tray bake to the oven (no foil this time) and cook for a further 10 – 15 minutes or until the vegetables are caramelising and roasting and looking delicious!
- Remove the tray from the oven and serve the roasted vegetables with your Christmas dinner.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 342Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 102mgCarbohydrates: 64gFiber: 12gSugar: 16gProtein: 9g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
Get more delicious meal ideas and easy recipes here
Wendy is the creator of Daisies & Pie, a UK food blog sharing easy meals and home lifestyle tips since 2012
