Roasted Beetroot & Carrot Traybake (with Garden Herbs)

Ingredients

• 3 carrots, sliced
• 2–3 beetroots, peeled and chopped
• 1 tbsp olive oil
• Salt & pepper
• Fresh rosemary or thyme

Method

1. Preheat oven to 200°C.
2. Toss veg with oil, herbs, salt, and pepper.
3. Roast for 35–45 minutes until tender.
4. Serve as a side dish or warm salad.

Perfect for: autumn harvests, winter storage crops.