One Tray Trimmings
What’s a Christmas dinner without the sides? If you’re in need of a time and oven space saver this Christmas Day, we’ve got you covered. Crispy roast potatoes, sweet carrots and parsnips, and nutty Brussels sprouts all come together with savoury stuffing balls, roasted until golden. Topped off with fresh cranberries and vegan gravy, you’ve got a complete festive feast in one tray—no fuss, no stress.
Serves
Ingredients
Roast Potatoes
<item-todo-done>700g Maris Piper potatoes<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 tsp sea salt<item-todo-done><item-todo-done>1 tsp rosemary<item-todo-done><item-todo-done>½ tsp garlic powder<item-todo-done>
Carrots and Parsnips
<item-todo-done>3 large carrots<item-todo-done><item-todo-done>2 large parsnips<item-todo-done><item-todo-done>2 tbsp maple syrup<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>½ tsp ground cinnamon<item-todo-done><item-todo-done>½ tsp thyme<item-todo-done>
Brussels Sprouts
<item-todo-done>300g Brussels sprouts<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 tsp balsamic vinegar<item-todo-done><item-todo-done>¼ tsp nutmeg<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
Stuffing Balls
<item-todo-done>200g - vegan stuffing mix (prepared according to package instructions, shaped into small balls)<item-todo-done>
Before you start
Preheat your oven to 200ºC | Line a large baking tray with parchment paper
Potatoes
- Toss the baby potatoes with olive oil, salt, rosemary, and garlic powder
- Spread them onto one side of the baking tray, ensuring space for other ingredients
- Place the tray in the oven for 20 minutes
- Reserve the mixing bowl
Carrots and Parsnips
- While the potatoes start roasting, mix the carrot and parsnip batons with olive oil, salt, thyme, maple syrup and cinnamon
- After the potatoes have roasted for 20 minutes, add the carrots and parsnips to the tray
- Return the tray to the oven for another 15 minutes
- Reserve the mixing bowl
Brussels Sprouts and stuffing balls
- Hydrate the stuffing balls according to packet instructions
- In a small bowl, coat the brussel sprouts with olive oil, balsamic vinegar, and nutmeg
- After the carrots and parsnips have cooked for 10 minutes, add the Brussels sprouts to the tray
- Gently shuffle the other veggies to make space
- Add the stuffing balls to the tray
- Nestle them into any gaps between the vegetables
- Roast everything for a final 20 minutes, until the vegetables are tender, golden, and caramelized, and the stuffing balls are lightly crisp on the outside
Finish and Serve
- Once everything is perfectly cooked, remove the tray from the oven and garnish with fresh cranberries if desired
- Serve hot with Bosh mushroom wellington and cranberry gravy!