Root vegetable traybake recipe
 This colourful all-in-one root vegetable traybake with sage and onion balls is a delicious veggie main course that all the family will love. Serve with a bowl of steamed green veg, if you like. 300g/10½oz carrots, left whole if slender, or cut lengthways300g/10½oz celeriac, peeled and cut into wedges300g/10½oz beetroot, cut into wedges2 tbsp olive or walnut oil2 red onions, cut into wedgesfew sprigs thyme400g tin cannellini beans, drained and rinsedsalt and freshly ground black pepper 300g/10½oz carrots, left whole if slender, or cut lengthways 300g/10½oz celeriac, peeled and cut into wedges 300g/10½oz beetroot, cut into wedges 2 tbsp olive or walnut oil 2 red onions, cut into wedges few sprigs thyme 400g tin cannellini beans, drained and rinsed salt and freshly ground black pepper 1 tbsp olive oil15g/½oz butter1 large onion, finely chopped1 tsp dried sage, crumbled1 lemon, grated zest150g/5½oz fresh breadcrumbs1 free-range egg, beaten 1 tbsp olive oil 15g/½oz butter 1 large onion, finely chopped 1 tsp dried sage, crumbled 1 lemon, grated zest 150g/5½oz fresh breadcrumbs 1 free-range egg, beaten 150ml/5fl oz cider1 tsp Dijon mustard1 tsp redcurrant or apple or herb jelly1 tsp yeast extract, such as Marmite150ml/5fl oz vegetable stock, heated 150ml/5fl oz cider 1 tsp Dijon mustard 1 tsp redcurrant or apple or herb jelly 1 tsp yeast extract, such as Marmite 150ml/5fl oz vegetable stock, heated Method Preheat the oven to 200C/180C Fan/Gas 6.Arrange the carrots and celeriac to a large roasting tin and the beetroot in a smaller one. Drizzle with ½ tablespoon of the oil each and season with salt and pepper. Roast for 20 minutes. (The beetroot is roasted separately to prevent the colour running, but you can roast them together in one large tin if you prefer.)Mix the onions with the remaining oil and season with salt. Add to the carrots and celeriac along with the thyme and roast for a further 20 minutes.While the vegetables are roasting, make the sage and onion balls. Heat the oil and butter in a frying pan, add the onion and fry until softened. Add the sage and lemon zest and remove from the heat. Transfer to a bowl and add the breadcrumbs. Season with plenty of salt and pepper, then stir in the egg until evenly mixed. Shape into eight balls.To make the sauce, whisk everything together.Remove the roasting tins from the oven and add the beetroot to the carrots and celeriac. Sprinkle the cannellini beans evenly over the veg. Pour over the sauce. Arrange the balls over the vegetables, then roast for a further 15–20 minutes until the balls are cooked through and browned and the sauce has reduced and formed a sticky glaze on the top of the vegetables. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Arrange the carrots and celeriac to a large roasting tin and the beetroot in a smaller one. Drizzle with ½ tablespoon of the oil each and season with salt and pepper. Roast for 20 minutes. (The beetroot is roasted separately to prevent the colour running, but you can roast them together in one large tin if you prefer.) Arrange the carrots and celeriac to a large roasting tin and the beetroot in a smaller one. Drizzle with ½ tablespoon of the oil each and season with salt and pepper. Roast for 20 minutes. (The beetroot is roasted separately to prevent the colour running, but you can roast them together in one large tin if you prefer.) Mix the onions with the remaining oil and season with salt. Add to the carrots and celeriac along with the thyme and roast for a further 20 minutes. Mix the onions with the remaining oil and season with salt. Add to the carrots and celeriac along with the thyme and roast for a further 20 minutes. While the vegetables are roasting, make the sage and onion balls. Heat the oil and butter in a frying pan, add the onion and fry until softened. Add the sage and lemon zest and remove from the heat. Transfer to a bowl and add the breadcrumbs. Season with plenty of salt and pepper, then stir in the egg until evenly mixed. Shape into eight balls. While the vegetables are roasting, make the sage and onion balls. Heat the oil and butter in a frying pan, add the onion and fry until softened. Add the sage and lemon zest and remove from the heat. Transfer to a bowl and add the breadcrumbs. Season with plenty of salt and pepper, then stir in the egg until evenly mixed. Shape into eight balls. To make the sauce, whisk everything together. To make the sauce, whisk everything together. Remove the roasting tins from the oven and add the beetroot to the carrots and celeriac. Sprinkle the cannellini beans evenly over the veg. Pour over the sauce. Arrange the balls over the vegetables, then roast for a further 15–20 minutes until the balls are cooked through and browned and the sauce has reduced and formed a sticky glaze on the top of the vegetables. Remove the roasting tins from the oven and add the beetroot to the carrots and celeriac. Sprinkle the cannellini beans evenly over the veg. Pour over the sauce. Arrange the balls over the vegetables, then roast for a further 15–20 minutes until the balls are cooked through and browned and the sauce has reduced and formed a sticky glaze on the top of the vegetables. Recipe tips To make vegan sage and onion balls, replace the butter with another tablespoon of olive oil. Save the liquid (aquafaba) from the cannellini beans and use about 3 tablespoons in place of the egg to bind the mixture together.